Cream of Mushroom soup

Cream of Mushroom soup. Every casserole known to man has in it.

If you buy a can of condensed cream of mushroom soup, you will find these as the ingredients: WATER, MUSHROOMS, VEGETABLE OIL (CORN, COTTONSEED, CANOLA, AND/OR SOYBEAN), MODIFIED FOOD STARCH, WHEAT FLOUR, CONTAINS LESS THAN 2% OF: SALT, MONOSODIUM GLUTAMATE, SOY PROTEIN CONCENTRATE, DEHYDRATED CREAM (CREAM [MILK], SOY LECITHIN), YEAST EXTRACT, FLAVORING, DEHYDRATED GARLIC.

Doesn’t sound very appetizing does it?

And on top of that, you have to add milk or water since it only comes in condensed form.

Although, it is quick and easy to make.

Or you can make your own cream of mushroom soup and freeze it to use when needed.

I think I’ll make my own. Oh wait I did! And…it was incredibly easy to make.

The kitchen also smells amazing while I was making it. I love when things smell yummy because you know it’s going to taste good.

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Cream of Mushroom Soup

16 oz of button mushroom, sliced
2 green onions, sliced
2 cloves of garlic, diced
3 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup cream
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1/4 teaspoon dried thyme

Directions

Melt butter in sauce pan.

Add mushrooms and green onions. Cook until the mushroom wilts and liquid is absorbed.

Add garlic.

In a small dish, mix flour, salt, pepper, nutmeg, and thyme until spices and flour is well combined. Add to mushrooms in saucepan. Evenly coat the mushroom with flour mixture.

Slowly whisk in chicken stock to mushroom mixture. Stir frequently until sauce thickens.

Add cream. Bring to a simmer and then remove from heat.

makes 3 cups. 1/2 cup: Calories: 218, Carbohydrates: 8 grams, Sugar: 1 gram, Protein: 3 grams.

Can’t beat 1 gram sugar now can you?

This is the most amazing and fragrant soup I’ve ever made.

And I didn’t have to use a blender. Originally the mushrooms needed to be halved, but I decided to slice them because why dirty something for no reason. Besides, after you add the chicken stock and the cream, it disintegrated most of the mushrooms. *Boom* Problem solved.

This cream of mushroom soup blows all other soups and canned soups out of the water. The casseroles will taste a bazillion times better. Homey comfort food to the umpteenth degree. Not to mention, the casserole will be healthier. Less calories, less carbs, less sugar.

I decided to use cream instead of half and half. Cream has 1 gram of carbs, Half and Half has 3 grams of carbs.

So lets review: Cream is better than half and half, homemade is better than canned condensed.

Besides, you can freeze this in batces and use it whenever needed. I think this is going to be something I’ll keep on hand in the freezer at all times. That, or I’ll make it a day in advance, like I did today.

I have something amazing in casserole form in mind for this soup tomorrow.

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One thought on “Cream of Mushroom soup

  1. Pingback: Chicken Spaghetti | The DIABETIC Kitchen

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