Homemade Cream of Mushroom Soup
It's no secret at this point that I can't stand buying readymade items at the grocery store that I could just as easily make at home. I just won't do it, especially in the case of canned soups. I mean, just look at the ingredients (if you really can call them ingredients) on the back of a can of Campbell's cream of mushroom soup. Modified food starch, monosodium glutamate, soy protein and less than 2% of milk? Why bother putting that junk in your body when you can have something that not only tastes better, but consists of 5 ingredients that you can purchase without having to Google to find out what the heck they are first?
Ok, I'm done ranting. I understand the convenience of canned soups, especially for casseroles...but if you happen to feel like giving it a shot yourself, here's what to do.
You will need:
2/3 cup vegetable oil (or melted butter)
2/3 cup flour
1 cup chopped mushrooms
3/4 cup chicken or vegetable stock
3/4 cup milk
Salt and pepper to taste
Heat the oil in a heavy-bottomed pot over medium heat. Once oil begins to shimmer, add mushrooms and stir. Whisk in flour and stir quickly for 1-2 minutes, until the resulting roux deepens in color and the mixture starts to thicken.
Slowly pour in stock and whisk until combined. Continue whisking as mixture thickens - when it coats the back of a spoon, pour in milk and season with salt and pepper. Reduce heat to medium low and stir occasionally until ready to use.
I usually pour any leftovers into a Mason jar and keep it in the fridge for a couple of days, but it's at its best hot off the stove.