Cream of Soup

 *Wooden Spoons and Wire Whisks

1 pound mushrooms

3/4c onion minced

1/4c celery minced 4T butter 4T flour +more for condensed 2 1/2 c chicken stock 1c milk 1t garlic powder 1t thyme 1t salt 1/2t black pepper Slice mushrooms or mince to desired size; add 4T butter to a medium pot and melt. Once butter is melted, add mushrooms and sauté for 10-15 minutes. When the water has been cooked off from the mushrooms, add minced onion and celery and sauté until they're transparent; about 5 minutes. Add 1/2t garlic powder and 1/2t thyme and cook until fragrant. Stir well; add 1t salt and 1/2t black pepper. Sprinkle flour over mixer, mix thoroughly and cook for 2 minutes. Add chicken stock, stir often until soup reaches a rolling boil. Soup is ready to eat as is! For a thicker condensed consistency; add equal parts flour and water to a small bowl and whisk to combine. Whisk the soup and slowly drizzle the slurry mixture into the pot. Use soup immediately or refrigerate for up to 5 days.

*Acre Homestead

Cream of Mushroom

Ingredients

• 6 tablespoons salted butter
• 6 tablespoons all-purpose flour 
• 8 ounces mushrooms, chopped finely
• 1 cup chicken broth
• 1 cup whole milk
• 1⁄2 teaspoon black pepper
• 1 teaspoon garlic salt or 1/2 teaspoon garlic powder and 1/2 teaspoon salt

Directions

1. In a small saucepan, melt butter over medium-low heat.
2. Add mushrooms and season salt, cook, until all the liquid has evaporated and mushrooms are browned about 5 minutes.
3. Add flour and whisk together to make a roux and cook for 2 minutes.
4. Pour in the chicken broth and milk, and whisk until smooth.
5. Bring to a simmer and cook until the mixture thickens about 3 to 4 minutes. Stir in garlic salt and pepper.
6. Remove from heat and use as you would a regular can of condensed soup.