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Cream
of Mushroom Soup
Of
all the things we mourn the loss of, Cream of Mushroom Soup
sits near the top of the list. That convenient little can
of magic was famous for transforming chicken or ground round
into a tasty meal at the last minute. We decided to stop
mourning and come up with a recipe that one could freeze
and thaw at a later date in the microwave to be used for
those ‘no time to cook’ occasions. The following
recipe is easy, quick and delicious! To freeze, make the
soup per directions, omitting the cream or milk. When thawed
and ready to use, add cream or milk.
Make
up a batch of this and freeze it in an airtight container.
Use it for sauces, or an easy, quick gravy for meat dishes.
For a thinner and lower fat version, substitute the cream
with milk.
1 cup
mushrooms, sliced
2 Tablespoons
onion, chopped
2 Tablespoons
unsalted butter
2 Tablespoons
gf flour
2 cups
gf beef stock
Salt
and freshly ground pepper
To
eat as a soup:
1/2 cup
cream
Few
grates of freshly ground nutmeg
Melt
butter over medium heat in a medium saucepan. Add mushrooms
onions; cook for about 5 minutes, or until tender. Blend
in flour; add broth. Cook and stir until slightly thickened,
about 3 minutes. Salt and pepper to taste.
To
store for later use: Remove from heat and allow to cool.
Store in airtight containers and freeze.
For
soup:
Cool
base soup and add cream. Adjust seasonings to taste with
salt, pepper and freshly grated nutmeg.
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