Part of the major problem with modern cooking is that we've been greatly removed from the basics that were so common in our great-grandmother's day. Nowadays, if you need soup in a recipe you grab a can of popular name brand soups. But, as so many of us push for a simpler time, we've realized that the cost to this convenience is often more often then not our health and the health of our families. Cans of soup are often more expensive than the cost to simply make things from scratch especially when you count in the future health care costs if a eat now, cry later societal norm.

This has got to be the easiest and yummy recipe I've made in a while. Since its literally cooling on my stove top, I'll share with you my delicious recipe for my homemade cream of mushroom soup. 

Since our family is large, I'll be making a double batch so if you don't want to use this much just divide this recipe in half. But, honestly, it's easier to just make it once instead of twice around here even when we're only needing a single batch.

 

Ingredients:
- 6 Tbl of salted butter (if you use unsalted you might desire to add a dash of salt but, I'd taste it first.)
- 1 medium sweet organic onion
- 5 Tbl of flour
- 1 cup of mushrooms cut into little pieces (This was super easy because we broke up some freeze dried mushrooms and re-hydrated them with chicken broth.)
- 1 cup of whole milk (We used 3 Tbl of instant milk powder to one cup of warm water.)
- 1 cup chicken broth (You can use any broth you like though veggie or chicken will work well.)
- 1/2 tsp of white pepper

1. Melt your butter in a larger frying pan.

2. Throw in your onions and saute them for a few minutes until their soft.

3. Throw in the mushrooms, cost them with the butter/onion mixture and cook for about three-five minutes.

4. Sprinkle the flour into the pan and stir it up. Let this cook for a few minutes so it soaks up the butter and coats everything well, but, making sure the flour mixture doesn't stick to the pan and burn.

5. Gently stir in the broth followed by the milk with either a fork or a wisk.

6. Continue cooking and stirring until it thickens and is smooth. Remove from burner and add pepper to taste.

VOILA! You can use this in any recipe that calls for cream of mushroom soup!

I hope this recipe works out well for you. I know I'm going to enjoy making it more often!

~Vanessa