It’s hump day, aka what feels like my Monday! I got home from Ohio yesterday afternoon and am slowly getting back in the swing of things today. I got back around 4 yesterday and started opening Amazon packages for the babies (so fun – they are so loved already!) and doing allll the laundry. And, opening my new Instant Pot
BUT, this recipe needs some love too. When I found out I was pregnant I immediately started thinking about the many, many freezer meals I wanted to make so we could eat well after the babies are born (even before we knew it was twins actually). A lot of the food bloggers I follow like to make Pioneer Woman’s Chicken Spaghetti as one of their post-baby meals and it always looks amazing so I checked out the recipe and saw it called for cream of mushroom (or chicken) soup. I wanted to make my own since the canned version has some questionable ingredients and it turned out really well! It can also be used for SO many other purposes…i.e. casseroles galore. It also takes about 5 minutes, is very easy and I bet you have everything you need in your pantry or fridge (maybe minus the shrooms).
Can’t wait for you to try this recipe next time you come across a recipe that calls for “cream of something soup”! It’s a much healthier option and I think it’s pretty tasty on its own 😉
- 4 oz button mushrooms - diced small
- 3 Tbsp grass-fed butter (I use Kerrygold) (1 tbsp used for the mushrooms)
- 3 Tbsp flour (I used a gluten-free blend)
- 1/2 cup milk
- 1/2 cup chicken or veggie broth
- 1 tsp salt
- 1/2 tsp fresh ground pepper
- Melt 1 tbsp butter in a small skillet over medium heat, then add diced mushrooms and cook for about 5 minutes then remove from heat and set aside
- Melt the remaining 2 tbsp butter in a large saucepan over medium heat
- Add the flour and whisk to combine and cook for about 2 minutes
- Combine the milk and the broth in a large bowl or liquid measuring cup
- Slowly add the liquid to the butter and flour mixture, whisking with each addition
- The mixture will be very thick and "gummy" but will come together once all of the liquid is added
- Once the liquid is added, add the salt, pepper and mushrooms and stir to combine and remove from heat
- Use immediately or store in the refrigerator for up to a week in a sealed container
- You can omit the mushrooms if you want to make Cream of Chicken Soup instead
- This recipe makes enough to cover 2, 14oz cans of Soup
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