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Thick, cream of mushroom soup, perfect in recipes in place of commercial condensed soup.

A lot of

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you may have a fondness for the kinds of homey casseroles prevalent in the 1970s and 80s, typically using Campbell’s Cream of Whatever Soup. Women’s magazines often (and still) tout various casseroles filled with the sponsor’s processed products to minimize preparation and cooking time, and maximize corporate profits.

Unfortunately, these products also minimize nutrition and even have ingredients that are actively bad for you, not just lacking in what you do need. For example, Campbell’s Condensed Cream of Mushroom Soup includes vegetable oil, modified food starch, monosodium glutamate, soy protein concentrate, yeast extract, and “flavoring.”

So, here’s a recipe that can stand in for two 10oz cans of cream of mushroom or celery. I’ve used this to revisit Chicken Divan. What childhood favorites can you re-make with real food?

Ingredients

  • 4 tablespoons butter
  • 4 tablespoons (1/4 cup) whole wheat flour OR 4 teaspoons arrowroot flour
  • 1 teaspoon Celtic sea salt
  • freshly ground black pepper (preferably non-irradiated) to taste
  • 24 fresh mushrooms, chopped
  • 2 cups heavy cream (preferably pastured). You can substitute half and half or whole milk, but the soup will be less rich, and thinner.

Directions

  • Melt butter; add flour, salt, and pepper, stirring to make a roux (a spiral whisk is ideal for this task!).
  • Add mushrooms and cook for a few minutes until they have softened.
  • Add cream and whisk constantly until thickened.
  • Use in recipes in place of two 10 oz. cans of cream of mushroom soup.

Cream of Celery Variation: Replace the mushrooms with a cup of chopped celery. The celery may need a little longer cooking to soften before adding the cream.

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