- 1/2 c finely chopped mushrooms (portobello, cremini, or button are nice)
- 1 small clove garlic, minced (optional)
- 3 Tbs unsalted butter or olive oil
- 3Tbs flour* (either unbleached white or whole wheat)
- 1 c milk, ideally whole milk
- 1/2 tsp salt
- freshly ground black pepper to taste
- pinch of dried thyme (optional)
In a small sauce pan, heat butter or oil over medium heat until melted. Saute mushrooms (and garlic, if using) until tender. Stir in flour and cook for about 30 seconds. Slowly pour in the milk - it will congeal quickly, so keep pouring and stirring. Stir constantly for about 3-5 minutes or until very thick. Add the salt, pepper and thyme (if using) now. Immediately remove from heat.
Use this soup as a substitute for the canned condensed soups whenever a recipe calls for it.
*NOTE: If you are using a dry milled flour with the germ, you will only need about 2 1/2 Tbs instead of the listed 3 Tbs.
*NOTE: If you are using a dry milled flour with the germ, you will only need about 2 1/2 Tbs instead of the listed 3 Tbs.
