Cream of mushroom soup is not exactly something I’ve every enjoyed on it’s own. But throw it into the crock pot with a roast, or mix it in a casserole, and OH.MY.GOSH. It’s like love at first bite.
For about a year now, I’ve avoided those “cream of” soups. You all know I’m not a fan of processed foods and this is no exception. But I have missed the flavor that the soup gives the pot roast (’cause oh my gosh that gravy is good!) and casseroles. Yes, there are substitutes, and yes, I’ve figured out ways around them (check out my Chicken and Broccoli Casserole here), but sometimes you just need that flavor. Or is that just me? I hope not, ’cause this stuff is goooooood.
I decided to make a small batch of this soup and then test it out on a pot roast. The flavor was unreal. Un-Real. For real. 
Check out that gravy!
So I made the cream of mushroom soup a few days ago and then froze it in my ice cube trays. I’ve figured out that, in my tray, 1 ice cube = 2 TBSP. I freeze a lot of things like homemade chicken broth, ice cream, cookie dough (recipe soon 
), and anything else under the sun. So I mark the measurement so I’ll never forget.
I hope you guys try this recipe and enjoy it as much as I do. I, for one, am really happy to have cream of mushroom soup back in my life (I was beginning to think I had lost it forever 
). I’m going to make a much bigger batch soon so that I will have a lot on hand for gravy, crock pot recipes, casseroles, etc. This will especially come in handy around the holidays! And, I like knowing exactly what’s in it instead of questioning what chemicals and additives I’m eating from the canned soups! Also, if you do like to eat cream of mushroom soup by itself, I think this would be a recipe you’d really like. I found myself tasting little samples and enjoying it (whereas I always used to wonder why the heck someone would eat the canned stuff on it’s own!).
Ingredients:
Adapted From AllRecipes.com
- 16 oz fresh mushrooms, chopped into small cubes (or sliced, if you prefer)
- 1.5 cups chicken broth
- 1/2 cup chopped onion
- 1/8 teaspoon dried thyme
- 3 tablespoons butter
- 3 tablespoons whole wheat flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup heavy cream
- 1 tablespoon cooking sherry (optional)
Directions:
- In a saucepan, heat broth, onion, thyme, and mushrooms in broth over medium heat. Cook until mushrooms are tender, about 10-15 minutes.
- Place all of the liquid part of the mixture plus about 2/3 of the mushroom chunks in the blender until well blended.
- In a separate saucepan, melt the butter over medium heat. Whisk in flour until you make a roux. Add the heavy cream, mushroom puree, mushroom chunks, and salt and pepper. Bring soup to a boil, stirring often, and cook just until thickened. Remove from heat and stir in the sherry. Serve immediately or let cool and freeze in ice cubes for later use.
