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Make your own mushroom soup! You won’t be sorry.
Melt the butter in a skillet. Add the mushroom, onion, and garlic; cook till lightly browned. Stir in the flour. Stir in the broth. Bring to a boil, then reduce heat and simmer 15 minutes.
Process the soup in a blender (or use an immersion blender) and return to saucepan. Stir in the cream, thyme, hot pepper sauce, salt and pepper.
Serve for lunch, or freeze in portions and use where a recipe calls for cream of mushroom soup. Keep in mind that this soup is not condensed.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!