As I’ve mentioned many times, being married to a Southerner has many culinary perks. My sister-in-law revolutionized the idea of the casserole in my mind when she told me that she makes her own cream of mushroom soup. What? Seriously? I had never thought of that. Genius! I believe it came up in conversation because I was complaining about how much sodium is in canned soup. This is a great alternative. She graciously shared her recipe with me and now I share it with you.
Aunt Lane Clare’s Cream of Mushroom Soup
3 tablespoons unsalted butter
1 lb. white button mushrooms, stems trimmed, wiped clean, and broken into 1/2-inch pieces
3 medium cloves garlic, minced or pressed through garlic press
Ground black pepper
3 tablespoons unbleached all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups heavy cream
First rinse the mushrooms.
Next chop them up into 1/2 inch size pieces.
I asked my mom if she thought I could do this faster with a food processor. She said mushrooms are pretty soft and they would get too small too fast. But as my mom knows better than anyone, I had to see for myself. She was right.
Add butter to Dutch oven or large pot and melt over medium-high heat until foaming subsides. Add mushrooms and garlic. I added a few cracks of ground pepper and a few cracks of salt from our grinders.
Cover and cook until mushrooms release moisture and liquid evaporates, about 6 minutes.
Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3 1/2 cups, about 12 minutes.
Ta Da! Cream of Mushroom Soup!
Now, using this delicious soup I took Green Bean Casserole to a whole new level. Here’s a bonus recipe!
Wicked Awesome Green Bean Casserole
3 1/2 cups of Aunt Lane Clare’s Cream of Mushroom Soup
2 lbs. of fresh green beans (pre-washed and cut)
2 tsp. low sodium soy sauce
2 6 oz. can French fried onions
This bag of fresh green beans was SUPER easy to prepare. I made them in the microwave while the soup was simmering.
After putting them in the pan, I realized they were too long so I hacked them down to size.
Next I added Aunt Lane’s Cream of Mushroom Soup and one can of French fried onions.
Then two teaspoons of low sodium soy sauce. I stirred everything up in a the pan (one less dirty dish!).
Cook in the oven at 350 degrees for 25 minutes.
Add the second can of French friend onions and bake 5 more minutes.
The next time I make Chicken Poppy Seed Casserole I will definitely make my own Cream of Mushroom soup! What recipes can you use it for?