A few weeks ago in my Greenling box of goodies I got mushrooms.  I am not a mushroom fan at all.  I try them every once in a while just to make sure and my reaction to them is always the same….gross!  But I did not want to be wasteful with anything that I received in my box and decided to make Homemade Cream of Mushroom Soup.  You might be thinking given what I just said about mushrooms that this makes no sense.  But…if you would be surprised how many times I need cream of mushrooms for recipes.  The recipe I used was inspired by this recipe on Food.com.

Homemade Cream of Mushroom Soup

8 ounces fresh mushrooms, chopped
2 tablespoons onions, chopped
2 garlic cloves, minced
2 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1/2 cup heavy cream
1/2 cup skim milk
1/2 teaspoon salt
1/4 teaspoon pepper

I started by chopping up my mushrooms.  I only had the one container and it technically said it was about 6 ounces.  But by the time I finished chopping them up it was more like 8 ounces.

I diced them up really nice and small so that it will easily blend into any dish I add the soup to.

Once the mushrooms and onions were chopped I heated a pan and added my butter to melt.  Then I added the onions, mushrooms and minced garlic to the pan.  I let them all cook until the onions seems to be translucent.  At that point you want to add your flour, the recipe I was following said 2 to 3 tablespoons and I ended up using  2 at this stage because I didn’t feel like everything was coated well with just 1 tablespoon.  After the flour is added you want to really stir everything to mix it all together and make sure the flour sticks to the veggies.

Luckily I just happened to be making homemade chicken broth in my crock pot so I could just measure out my two cups of broth and add them right to the pan with my veggies.  Gave it a good stir, as I did the broth combined with the flour to get nice and thick.

I did a combination of heavy cream and skim milk and poured it into the pan and then added another tablespoon of flour and I had a pot of good looking homemade cream of mushroom soup.

I don’t remember exactly how long I let it all cook together.  I just continued to frequently stir it until it reached the consistency I was looking for.  I haven’t tried my Homemade Cream of Mushroom soup yet, I put it into containers of 10.5 ounces, the same size of a can you’d buy at the store and threw it in the freezer so I had it next time a recipe calls for it.

My friend Kandice over at Barque and Bite shared with me her recipe for a homemade knockoff version of Zuppa Toscana a few years back.  This soup is rich with flavor and warmth.  I loved it from the first time I made it.  In fact it wasn’t until after I made it a couple times that I finally went to Olive Garden

When it comes to tomatillos, my only experience with them is when a waiter brings me tomatillo sauce to dip chips in or it’s on top of the dish I’ve just ordered.  When I started trying to figure out what soup to cook yesterday a friend mentioned they had made a tomatillo chicken soup the weekend before

I made this Iowa Girl Eats Cauliflower Chowder a few weeks back and it is perfect for cold weather like we are currently having right now in Dallas.  This chowder was delicious right out of the pan, but I can’t say the same for the leftovers unfortunately.

You’ve got left over turkey and you made your own turkey stock…now what do you do with it? This was my first year to make turkey stock, well or stock of any kind, so I was a little nervous. We had a 19 pound turkey which means the carcass was huge and I had to split the carcass into two parts and made two

It hadn’t really gotten cold yet here in Dallas but I have been dying to make soup, so this weekend I finally gave in and made some fall foods. First I made Turkey Chili, I love this chili and need to make some to just have in the freezer over the next couple of months. If you’re interested in the recipe I posted it

Like Beth & Teal I just completed the Advocare Ten Day Cleanse. My plan going into the cleanse this time around was to be prepared. So I started looking at recipes and what I wanted to have made so I was ready to get started. We had a minor cold stint in Dallas, I think it lasted about 5 minutes

Yes, I’m the crazy person that made taco soup in the summer!  I based this creation on my aunt’s taco soup recipe but made a few minor changes, and to be fair, I have no idea where she got the recipe from, so I am not trying to claim this as a family recipe.

I am a little obsessed with making soup at home.  But really hadn’t ventured far beyond the two recipes I’ve tried to so far.  Thanks to Pinterest finding more recipes has been easy to do!  I even created an “i heart soup” board.  Go check it out!

It was on Pinterest that I stumbled upon this recipe from The Pioneer Woman.  I was instantly intrigued and also a little freaked out…I was going to have to pull apart a chicken to get as much meat off the bones as possible!

The first time I made this soup was the weekend of the White Rock Marathon that my sister was running, so the house was a little busy.  Plus I decided to put up my Christmas Tree that weekend with the help of my five year old nephew.

There are quite a few steps to this soup because there is quite a bit of chopping: a couple peppers, an onion and a jalapeno…chop chop chop! Once the soup was finished I couldn’t wait to taste it and it was amazing!

A few days later I learned that our Christmas Eve dinner was going to be sandwiches and soups for dinner so I immediately volunteered to cook this soup.  What I learned from making it the first time was it makes A LOT of soup!  But then I also learned that is freezes good, so that’s a definite plus.  Remember I like that whole “pre-cooked” meal that all I have to do is defrost!