OMG …. I have 22000 bookmarks …. who does that … who???
And like 99.99% of FOOOOOODDDD!
Something is not right with that picture … seriously .. 22000 … like can I even make 22000 things in this lifetime…seriously.
So yesterday I was minding my oooowwn business when I was like .. hey let me check how many bookmarks I have.
This is important information. I need to know.
Random, I know .. but when I saw the number I just could not believe it.
Its insane. Seriously.
I need some kind of bookmarking intervention. Especially when I have Pinterest, and you do not even want to know how many cookbooks I have I mean you do not . Trust me. I have been banned by the ol’man from buying or even looking at another cookbook I do not already own ever again, honestly. That has not stopped me from spending sleepless nights at the library going through books, borrowing them, paying huge late fees .. ahhhhh life .. the beauty of cooking!!!
I guess this blog comes in handy .. as another “storage” place for all my recipes … yikess 22000 … I can’t get over the number.
For you today I am making a simple cream of mushroom soup recipe. It is a 100% bookmark/keeper.
I use it mainly as a sauce for pasta, chicken, pork or substitute for any recipe that calls for cream of mushroom.
I am sure it can be eaten alone because its delicious but that’s what I normally use it for.
Simple line up.
Stir flour and butter.
Stream in the milk. Blend well. You can always add more milk and broth. I like mine thicker but I do end up adding about 1/2 more total of broth and milk depending on how much mushrooms I add.
I always add salt and pepper at each stage of cooking to keep things nice and seasoned.
Add in mushrooms, I normally do about 2 cups but I do eyeball and sometimes its a little more.
I love mushrooms so I do not mind at all .
S&P again, stir well and cook till it thickens.
Thickening up nicely. Yummmm.
Cream of Mushroom Soup ~ adapted from all recipes
- 1 Tbs Butter
- 3 Tbs flour
- 1 cup whole milk
- 1 cup chicken broth
- 2 cups mushrooms (You can add as much as you like)
- S&P to taste
- In a medium saucepan, melt butter on med-low heat.
- Add flour slowly and stir for about 2 mins.
- Slowly add in milk while stirring to blend completely.
- Add broth and mushrooms.
- Stir for another 3 minutes.
- Let thicken about 5 minutes.
- Store in a jar and use as needed.