No Can Homemade Cream of Mushroom Soup

Name: No Can Homemade Cream of Mushroom Soup
Total time: 10 min
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

10m

Serves 1

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No Can Homemade Cream of Mushroom Soup

facebook.com

10m

Serves 1

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.

No Can Homemade Cream of Mushroom Soup

10m

Serves 1

facebook.com

No Can Homemade Cream of Mushroom Soup

facebook.com

10m

Serves 1

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.