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You are here: Home / Recipes and Cooking Tips / Cream of Mushroom Soup Recipe and Menu Plan

Cream of Mushroom Soup Recipe and Menu Plan

October 26, 2009 by Alea Milham 16 Comments

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There are several family recipes that call for a can of cream of mushroom soup. I am sure my grandmother loved the convenience that canned soup provided her, but I never really cared for the taste. The canned variety also contains flour, soy and MSG, which means my daughter and I should not eat it. I will make my version this week and use it in my husband’s great grandmother’s Meatballs  and Within My Means’ Squash Casserole recipe.

Cream of Mushroom Soup
1 pound fresh mushrooms, sliced
1/2 cup chopped onion
1 clove of garlic, minced (optional)
2 Tablespoons butter or olive oil
1 1/2 cups vegetable or chicken broth
1 cup evaporated milk
2 Tablespoons cornstarch

In a medium saucepan, melt butter or add oil. Add the mushrooms, onion, and garlic. Cook over a medium heat, while stirring occasionally, until tender. Add the broth and cook for 1 minute. Carefully spoon the mixture into a blender. blend until smooth. Pour the mixture back into the sauce pan.

In a small bowl combine cornstarch and 3 – 4 tablespoons of the evaporated milk. Stir until the mixture is smooth. Add the cornstarch mixture to the mushroom mixture. Slowly add stir in the remaining milk. Stir continuously while cooking the soup over a medium heat. Cook until thick and bubbly.

For more gluten free recipes visit Slightly Indulgent Monday.

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Menu Plan – Week of October 26th

Monday – Spaghetti and Garden Salad

Tuesday – Hamburgers, Onion Rings, and Baked Beans

Wednesday – Tacos, Spanish Rice, and Black Beans

Thursday – Combine leftover spaghetti sauce, hamburgers, baked beans, taco meat, Spanish rice, and black beans to make a version of  Miracle Leftover Chili and Garden Salad

Friday – Meatballs, Rice, and Buttered Tossed Green Beans

Saturday – Party with friends

Sunday – modify Squash Casserole to make it GF and Sautéed Broccoli

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Anonymous says

    December 19, 2010 at 11:58 pm

    Варез – качай всё бесплатно.

    Reply
  2. Alea says

    April 29, 2010 at 8:12 pm

    Aneka – I often use this soup as an ingredient in casseroles or as a gravy over meatballs. But it can be eaten as a soup and it would be tasty with the addition of vegetables!

    Reply
  3. aneka resep says

    April 29, 2010 at 5:34 pm

    what this soup can be added vegetables such as carrots or potatoes ?

    Reply
  4. Anonymous says

    January 17, 2010 at 4:17 am

    бесплатно скачать порно видео зоофилия
    колготы тетя секс
    член видео порно бесплатно
    чат любителей виртуального секса
    бесплатное порно видео звезд

    Reply
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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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