Homemade Cream of Mushroom Soup

Cream of mushroom soup is a common ingredient in a lot of casserole.

When I started cutting out processed foods. I had a hard time not using cream of mushroom soup, because some of my favorite casseroles used it. Then when my husband was diagnosed with hypertension and I started watching the levels of sodium in foods, I had to switch to the "healthier" version of cream of mushroom soup. Although the numbers are better on the "healthier" version, how much healthier is it really? Not to mention it still had a decent amount of sodium and a higher price tag!

This got me thinking...there are some many homemade version of various processed foods why not cream of mushroom soup? Well after a quick Google search I discover a recipe for a homemade version.

This homemade cream of mushroom soup is easy to make and substitute in any recipe that calls for a can of cream of mushroom soup. One batch of this recipe is equivalent to one can. This homemade cream of mushroom soup also freezes well. What I typically do is make several bathes at a time and freeze the remaining batches that I did not need (it is about 1 1/2 cups to equal 1 can).

Homemade Cream of Mushroom Soup

Ingredients:

• 3 tablespoon unsalted butter
• 1/4 cup finely diced yellow onion
• 1/2 cup finely diced mushrooms
• 2 1/2 tablespoons all purpose flour
• 1/2 cup low sodium vegetable broth
• 1/2 cup milk
• 1/4 teaspoon black pepper

Directions:

1. In a large skillet, over medium heat, melt the butter. Add in the onion, stirring to coat the onion in butter and saute until soft, about 3-5 minutes.
2. Add in the mushrooms stirring and cooking for 2-3 minutes.
3. Sprinkle in the flour stirring and cooking for about 1-2 minutes. Whisk in the broth and milk until smooth. Add in black pepper.
4. Bring to a simmer and cooked until thickened, about 5-8 minutes.

Enjoy!!!

Notes:
To make cream of celery soup add 1 clove of minced garlic, substitute 1/2 cup celery in place of mushrooms and saute along with the onion. Continue with the remaining directions.

Yields: 1 batch
Calories: 658
Total Fat: 33.9g
   Saturated: 21g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 92.5mg
Sodium: 370.7mg
Potassium: 772.5mg
Total Carbs: 73.6g
   Dietary Fiber: 1.9g
   Sugars: 6g
Protein: 17.2g
Vitamin A: 38.6%
Vitamin C: 10.7%
Calcium: 20.1%
Iron: 33.7%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Simply Scratch.