Total Time: 10 Mins
Yield: Makes 1 1/2 cups
When it comes to food alchemy, cream of mushroom soup is one of the strongest multitaskers around. But if you’re looking for something healthier than the canned version, it’s super simple to make yourself. Mildly savory and creamy, with a hint of chicken flavor, this subtle soup is a great building block for other flavors and dishes. It’s velvety when it’s hot, and as it cools, it thickens, making it the ultimate binding agent for casseroles.
- 3 tablespoons unsalted butter
- 2 tablespoons minced yellow onion
- 2 teaspoons minced garlic
- 1/4 cup all-purpose flour
- 3/4 cup chicken broth
- 3/4 cup whole milk
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
How to Make It
Melt butter in a medium saucepan over medium. Add onion and garlic; cook, stirring constantly, until softened, about 2 minutes.
Whisk in flour, whisking constantly 1 minute.
Whisk in broth and milk; bring to a boil over medium-high. Reduce heat to medium-low, and simmer 5 minutes. Stir in salt and pepper. Use immediately, or cool completely and store in sealed containers or jars in refrigerator up to a week.
Cream of Celery: Add 2 tablespoons finely chopped celery to onion and garlic. Stir in 1 tablespoon finely chopped celery leaves along with salt and pepper.
Cream of Mushroom: Sauté 1/2 cup finely chopped mushrooms in 1 tablespoon olive oil over medium-high. Proceed with step 1, and follow recipe as directed.
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