Wednesday, February 4, 2009

Cream of Mushroom Soup

Use as a substitute in recipes that call for Cream of Mushroom Soup -- makes the equivalent of two cans

2 TBSP butter
2 TBSP extra virgin olive oil
1/4 cup whole wheat flour
1 tsp salt
8 oz (about 12) mushrooms, chopped
1 1/2 cups milk

Heat butter and oil over medium heat until butter is melted, then stir in the flour and salt.  Add mushrooms and cook for 1 minute, just until softened.  Add milk and stir continually until thickened.

1 comment:

KaraBeagle said...

Wait a minute, Jamie, you forgot the MSG!!!

Gary buys garlic by the half gallon. We found that even keeping it in the fridge, it gets moldy before we use it all. He found that he can pour olive oil in the container and keep it at room temperature and the garlic stays fresh, and the olive oil takes on the garlic flavor, so we get the best of both worlds. Our olive oil is pre-garlicked, and our garlic stays fresh!! I bet that would add to the flavor of the soup. We will have to try it!!