Monday, February 10, 2014

Homemade Cream of Mushroom Soup (Thick, too!)

A couple of days ago, I was all ready to have a real June Cleaver evening. I made some fancy red potatoes for dinner and planned on making green bean casserole with fresh green beans to complement it. I got the beans out, was all hyped on how awesome I am, and then...FUUUUUUUUUUUUUU! I don't have any cream of mushroom soup. I ALWAYS have cream of mushroom soup on hand. Guess we used it for one too many cop-out pork chop dishes. But it was too late to turn back, so I was like hmm, I bet I can make my own, and indeed I did. And it was a real, bona fide success. I'll be making it instead of buying the canned stuff from now on. You can find slightly simpler recipes, but I wanted my soup to turn out really thick like the canned stuff. So, without further ado, here's how you do it:

1/2 cup chicken stock
1/2 cup milk
1/2 cup sour cream
~6 whole fresh cremini mushrooms, sliced
3 tbsp corn starch
a pinch of garlic salt
a pinch of onion powder

How to do it:
*In a buttered pan, brown the mushrooms. You can also add some fresh onions here, if you prefer that to onion powder. Cook for about 5 minutes or until mushrooms reach your desired consistency.
*Mix the corn starch into the milk, then add that mixture to the pot. Stir for a couple of minutes.
*Add the sour cream and seasonings.

Voila! You've done it. Add more corn starch to make it thicker, more milk to make it thinner. This makes about the equivalent of one can of soup. I used mine in fresh green bean casserole and it was absolutely to die for. Great fresh approach to a typically canned-tasting dish. Bon appetit!