Homemade Cream of Mushroom Soup!!

Homemade Cream of Mushroom Soup!!

Homemade Cream of Mushroom Soup!!

Make a BIG batch, freeze, and use in all the great dishes that call for it…and it has less preservatives and is so much more flavorful!!

You’ll need…(this makes 10 {3} cup servings which is equal to 2 cans…for a total equivalent of 20 cans)

12 c. beef stock (I make my own whenever I cook large roasts)

12 c milk

9 cups flour

seasonings (salt, pepper, parsley, oregeno…anything that you and yours enjoy)

chopped mushrooms

Then…

Add seasonings and mushrooms to stock and bring to boil.

Mix flour and milk together is mixer with whip attachment and mix til smooth

Whisk flour/milk mixture into boiling stock

Whisking constantly… cook until thick.

Remove from heat and allow to cool.

Pour into small plastic containers or into freezer safe bags.

I store in 3 cup increments, which is equal to 2 cans.

Put them in the freezer, and you have delicious, homemade soup ready to go!  PERFECT for so many recipes!!

My experience has been that it has a freezer life of 6 months in a regular freezer or up to a year in a deep freeze.

You can also do this with chicken stock and omit the mushrooms for cream of chicken soup!

 

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4 Responses »

  1. I really want to try this! I think I’ll try it with chicken broth, because I always have plenty of that from cooking whole chickens. I imagine this is cheaper than buying the cans, but have you ever done a price comparison?

    • We have done the chicken also, also fantastic:)! I haven’t done a comparison…but I am quite positive this is the more frugal way to do it! We buy flour in bulk and try to get milk on sale ( I often freeze it, and this is a great wayt o use up frozen milk)…not to mention, once you see how much *better* this tastes than the canned stufff…we can’t go back:) Good luck!

  2. Pingback: Food Waste Friday & Ways to Use Up Milk • Purposely Frugal

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