Friday, February 4, 2011

Recipe: (Mostly) Homemade Cream of Mushroom Soup

The other day I really wanted cream of mushroom soup but I didn't want to make the base myself, especially after work. The next best step is to cheat, which I have done in this recipe.  I then added some fresh ingredients to fill it out and make it delicious.
You will need:

One 26 oz can cream of mushroom soup
Around one pound of fresh mushrooms (either boxed or wholesale) cut into strips
One medium yellow onion or three-fourths of a large yellow onion; medium dice
One medium-large carrot finely chopped*
Two sticks celery finely chopped*
3 Cloves Garlic, fine chop
3 Cups Chicken Stock (low sodium preferably)
Red Pepper Flakes (if desired)
Olive or Vegetable oil

First add a tablespoon of oil to any deep pot that you have and allow it to get hot over high heat.  Reduce heat to medium and add the onion and a good pinch of salt.  Allow to soften (around 5 minutes) and then add the carrots and celery.  Continue to let vegetables soften (5 more minutes) and then add the mushrooms and garlic.  Cook until mushrooms have darkened in color and grown soft.  Add a generous pinch of salt and red pepper flakes to taste.  Add the cream of mushroom soup and stir as it warms and becomes soupy.  Add the chicken broth a little at a time until it reaches your desired consistency.  Simmer for 5-10 minutes (or until you are ready to eat).

Serves 6-8
*If you are not a big carrot or celery eater look for a store that sells the carrots and celery stalks individually, such as Safeway.  This is a huge money savor as you can buy only what you need.

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