cream-of-mushroom-soup-recipe

Cream of Mushroom Concentrate Cubes 2T butter 1 pound fresh mushrooms, chopped fine 2 t. lemon juice (fresh or from the bottle) 1 t. worcestershire sauce 2 T. minced shallots or onion 1 T. chopped fresh thyme or 1 t. dry thyme 1 bay leaf 1 t. salt 1/2 t. pepper Melt butter in a large frying pan. Stir in mushrooms, lemon juice, worcestershire, shallots, and spices.

Sauté over medium heat until liquid is evaporated and mushrooms are fragrant. Divide into 12 parts or spoon into an ice cube tray and freeze. Store frozen cubes in an airtight container or freezer bag; label with recipe for using.

To Use Cubes as Cream of Mushroom Concentrate: 2 T. butter ¼ c. flour 1 c. milk (or ½ c. broth and ½ c. milk) Melt 2 T. butter and stir in ¼ c. flour. Add a frozen cube of mushrooms, and 1 c. of milk.

Stir and heat through until thickened. This process can be done in the pan with the rest of the recipe.