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
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.