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During the holidays, a staple is green bean casarole. That calls for cream of mushroom soup. Instead of reaching for the dreaded can soup, here is a simple recipe to make your own that has so much more flavor. It all starts with a good roux. Then you can go from there for the flavorings.

The Roux

  • 3 Tbs flour
  • 3 Tbs organic grass-fed butter
  • Salt & Pepper to taste

Cream of Chicken

  • 1 Cup organic chicken stock
  • 1 Tsp thyme

Melt butter on medium heat. Add flour, salt & pepper to make a roux. Cook for about 5 minutes. Add chicken stock and whisk until thick. Once thick remove heat to get your cream of chicken stock. Casserole

Cream of Celery

Change chicken stock with veggie stock and follow directions above. In separate pan, saute petite diced celery (1/4 cup) with a 1 Tbs of butter until tender. Add to finished base stock.

Cream of Mushroom

Change chicken stock with veggie stock and follow directions above. In separate pan, saute petite diced mushrooms (1/4 cup) with a 1 Tbs of butter until tender. Add to finished base stock.

Notes:

I make my own veggie stock. That said, it has really little sodium in it. So I tend to add a bit more salt to the dish. I also use Celtic Sea or Himalayan Sea salt.