This particular soup is cream of mushroom. I start off by adding however much butter to the pot that I need...which is usually about 2 Tbsp and heat it. Then I'll add the mushrooms (or celery, potato, chicken, whatever you need for the flavor you're trying to make). Sautee that until it's tender. Then, I'll add in a touch of chicken broth to reliquify it...a Tbsp or two, not really sure. Then, slowly add in about 2-3 Tbsp flour. I like to make mine thick so it it will look thicker than gravy would at this point. Once all the flour is mixed in, I start pouring in more chicken broth, whisking the entire time. I think it ends up coming out to about a cup? I add salt and pepper and let it simmer for a few minutes to thicken up nicely. It comes out thick like the canned stuff but tastes much better to me. I used this at the beginning of the week to use in a pasta bake that was our last hot meal for a while.
Pepperoni, Mozzarella & Broccoli Pasta Salad
3 weeks ago