No Can Homemade Cream of Mushroom Soup
Directions
- 1Throw 4 tablespoons of unsalted butter in a hot skillet.
- 2Melt the butter.
- 3Add 8 ounces of finely chopped mushrooms right on top of the butter.
- 4Stir the mushrooms into the butter and sauté them for about 5 minutes until they're soft and golden.
- 5Whisk in 3 tablespoons of all-purpose flour until it is combined.
- 6Add 1 cup of chicken broth, a little bit at a time, splashing and whisking as you go.
- 7Once all the broth is combined, add half a cup of milk and whisk until it is combined.
- 8Add half a teaspoon of garlic powder.
- 9Add half a teaspoon of onion powder.
- 10Add half a teaspoon of salt.
- 11Add about a quarter teaspoon of pepper.
- 12Stir until all the seasonings are combined.
- 13Bring the whole thing to a simmer and let it simmer for about 5 minutes, stirring occasionally.
- 14Once the 5 minutes are up, give it a taste to see if it needs anything.
Ingredients
- 4 tablespoons Unsalted butter
- 8 ounces Finely chopped mushrooms
- 3 tablespoons All-purpose flour
- 1 cup Chicken broth
- 0.5 cup Milk
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
Equipment
Hot skilletWooden spoonWhiskJarAir-tight lid
Tips
- You can use this hot straight out of the pan, or you can put it in a jar, let it cool, put an air-tight lid on it and save it in the fridge for up to three days.