Cream of Mushroom Soup
Do you use Cream of Mushroom Soup in your favourite roasts and slow cooker recipes? I stumbled across the original version of this recipe when I forgot to pick up a can of soup for a roast and I will never go back to canned Cream of Mushroom Soup again. This delicious recipe originated from one of my favourite cooks, The Pioneer Woman.
From my kitchen to yours:
Cream of Mushroom Soup
Ingredients:
1/4 cup butter
2 cups mushrooms, finely chopped
1 tsp onion powder
1 1/2 tsp garlic, minced
2 tbsp flour
1/2 cup evaporated milk
1/2 cup reduced salt beef broth
1 tsp parsley
1 tsp italian seasoning
salt and pepper to taste
Directions:
1. Melt butter in a sauce pan over medium-high heat.
2. Add mushrooms and onion powder and saute.
3. Add garlic and cook for 2 more minutes.
4. Add flour and cook for an additional 2 minutes.
5. Whisk in can milk and broth until smooth.
6. Bring mixture to a boil and boil for 1 minute.
7. Remove from heat and allow the mixture to cool before transferring to your roast or mason jar for refrigerating.
Remember this is a condensed soup mix so if you would like to have it as soup add 1 1/2 to 2 cups of broth.
