Cream of Mushroom Soup

I've shared with you all a number of times about how I have been working on a from scratch life for almost 10 years now. Specifically, 10 years ago, I decided to look in my grocery cart and figure out what I could eliminate. No time frame, just working on it as I had time. 

Cream of mushroom soup is where I'm at now. I only make a few recipes with cream of mushroom soup, so it's not like I buy it often. I saw in the January 2014 magazine of Southern Living this recipe and thought it would be perfect. It makes a nice big batch of this concentrate, with some extra for freezing.  Super easy, I made it while I was working on a separate dinner.

Long story short, I will never buy cream of mushroom soup concentrate again. Ever.
what I

Cream of Mushroom Soup (Jan '14 Southern Living)

  • 1/2 cup butter, divided
  • 3 (8-oz.) packages fresh mushrooms, chopped
  • 1/3 cup all-purpose flour
  • 2 cups whipping cream (although I used whole milk)                
  • 1 (8-oz.) package cream cheese, softened              
  • 2 (1-oz.) containers home-style concentrated chicken stock (from a 4.66-oz. package)              

  1. 1. Melt 3 Tbsp. butter in a Dutch oven over medium-high heat; add mushrooms, and sauté 10 to 12 minutes or until liquid evaporates. Transfer to a bowl.
  2. 2. Reduce heat to medium. Melt remaining 5 Tbsp. butter in Dutch oven. Whisk in flour until smooth; whisk 1 minute. Gradually whisk in cream and next 2 ingredients. Cook, whisking constantly, 2 minutes or until melted and smooth. Remove from heat; stir in mushrooms. Use immediately, or cool completely. Freeze in 1 1/4-cup portions in plastic freezer bags. Thaw before using.

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