Cream of mushroom soup in a can was once a staple in my kitchen for, like, ever.
But that was before I was motivated to cook healthy, organic, whole, healing foods like my grandmother did back in the day before Velveeta, canned soup, or Bisquick was invented.
What’s so wrong with canned soup, you ask? Well, just take a gander at the ingredients list!
- Vegetable oil made from corn (probably GMO) and soy.
- Modified food starch (another name for MSG)
- Monosodium Glutamate (MSG)
- Soy protein concentrate (another name for MSG)
- Yeast extract (yet. another. name. for. MSG)
fake food junk is kind of hard to get used to. My Bacon-Seared Creole-Seasoned Pot Roast, for example, needs cream of mushroom soup, and because I wanted to cook a roast for all my baby’s grandparents last Sunday, it was time to make my own.
I perused the internet for a recipe and in the end, invented my own (with the help of my friend Jill), and I gotta tell you… IT. WAS. DeeLiCiouS. I mean, seriously… I wanted to eat just this soup, as a meal, by itself! And it’s AMAZINGLY easy!
You’ll need mushrooms (I used frozen organic, but use fresh if you want to), onion, garlic, butter, flour, chicken broth (not pictured), cream, salt and pepper.
Stir in 2 tablespoons of flour and whisk it up evenly.
Pour on the cream, baby. Oh. Yes. Add four more tablespoons of flour to thicken, whisk, then salt and pepper to taste.
You could leave large chunks of mushrooms, but knowing my family and how they react to chunks of mushrooms, I blended mine up with my immersion blender.
It was fabulously delicious, my kitchen smelled heavenly, and I poured all this heavenly goodness over my Sunday Pot Roast… and it was divine.