Rain has been pounding down all around me the past several days. It’s outside saturating every living thing, and dead thing at that. Seems like it’s hoping for a revival. It just keeps coming down.
But, there is always soup. Right? Yes. Let’s talk about soup today. Let’s talk about creamy, velvety mushroom soup.
I don’t like cream of mushroom soup. When that can opens and the gelatinous glob of soup hits the pan – well it looks more like a science project than lunch. And honestly, with all the preservatives, it could be a science project.
But somewhere in my twenties I found out a few of my favorite recipes called for a can of cream of mushroom soup. My favorite casseroles. My favorites stews and pot roasts.
Cream of whatever soup brings a thickness to sauces and stews. They act somewhat like a thickener.
But still, the ingredient list on the back of the can is enough to make a girl real mad, especially when she is pursuing a Paleo lifestyle. So I set out to find a healthy alternative.
I found a real good recipe at Food.com but it had quite a bit of white flour. So I did more research. Adjusted. And found a healthier substitution for the can of cream of mushroom soup.
Homemade Cream of Mushroom Soup
Let’s start with mushrooms. You will need 8 ounces of fresh mushrooms, sliced. I used baby bella mushrooms because they were on sale but you can use whatever you like or have on hand.
Mushrooms are very porous, when you clean them be sure to use a damp cloth and wipe them off. If you throw them into a strainer and then under the faucet, the mushrooms will absorb the water and become slimy. Gross.
Heat up your frying pan and add 2 tablespoons of butter. When the butter is melted add 2 tablespoons of chopped white onion, 2 garlic cloves minced and the star of the show, the mushrooms.
Sauté until the onions are soft, around 3-4 minutes.
The mushrooms should start browning.
Add 1 teaspoon of arrowroot.
Arrow…what? Yes, arrowroot. Arrowroot is mostly known for its thickening properties. It is gluten free and a healthier alternative to flour and cornstarch. Most people who are not gluten free like arrowroot over cornstarch because it is flavorless.
From what I found in my research, it is not paleo. But it is the healthier alternative.
I was able to find arrowroot in Publix. It is also at Whole Foods.
So, like I said, add 1 teaspoon arrowroot.
Whether you choose to use arrowroot or flour or cornstarch, here is the conversion:
1 tsp arrowroot = 1 tablespoon flour or 1 1/2 teaspoons cornstarch.
Give everything a good stir and add 2 cups broth. I had beef broth on hand so I used that but you can use chicken broth, or to make this dish vegetarian, use vegetable broth.
Allow the broth to heat while stirring constantly to incorporate the arrowroot.
Then stir in 1 cup heavy cream with an additional 1 teaspoon of arrowroot, 1 teaspoon salt, ½ teaspoon pepper and ¼ teaspoon nutmeg.
Stir frequently and allow the soup to come to a gentle boil.
And there you have it. Homemade cream of mushroom soup. Taste and add more salt to your liking if needed.
Wait one second! You can eat this straight up as soup or, you can use it for a pot roast 🙂
Say a delicious Sunday pot roast that calls for a can of cream of mushroom soup?!
Actually, now that you mention it, I have just the recipe. And it’s coming up this week.
Go ahead and get some cream of mushroom soup prepared. This pot roast will be perfect for Mother’s Day, which also happens to be coming up 🙂