Holiday Hack: Homemade Cream of Mushroom Soup

I was talking on our podcast (coming next week) about my best holiday hacks and one of the things I mentioned is homemade cream of mushroom soup.

I know, I know.  That doesn’t really sound like a hack at all, but it is.  Because a big pot of cream of mushroom is the gift that keeps on giving.  Here’s why:  You get dinner one night, but then if you put it into ziplocks in 1-cup increments and freeze it, suddenly you have a healthy alternative to that icky canned stuff that you can grab and add to casseroles throughout the month of December.  Talk about handy!  I made it last night for dinner and then we’re going to have this chicken and rice casserole tomorrow.  Handy, right?

(Note:  This isn’t concentrated so I double the amount in casseroles… so if the casserole calls for 1 can soup and 1 cup chicken broth, I add two cups of soup and cut the chicken broth.  Make sense?)
Here’s the recipe (this makes a HUGE batch)


Homemade Cream of Mushroom Soup

2 tbsp butter

2 tbsp olive oil

1 onion

4 packages sliced mushrooms, varying kinds including baby portabella, shitake, white or others, coursely chopped

5 sprigs thyme

1/2 cup flour

4 cups chicken broth

4 cups milk or half and half

1 tbsp soy sauce or coconut aminos

salt and pepper to taste

Saute butter, oil, onion and mushrooms in a big saucepan until tender.  Sprinkle with thyme and flour.  Add chicken broth, bring to a boil.  Add milk, bring to a simmer.  Simmer 10 min, add soy sauce and salt and pepper.

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