Have you ever tried to make your own cream soups? I promise, it’s not as hard as you may think. Making soup is simply the task of adding flavour to liquid! Today I’m going to share with you one of my favourite soups, Cream of Mushroom, but made at home with Carnation® Evaporated Milk…rather than the store bought that I’m used to.
First of all, where there is soup, there is flavour.
Chop garlic and onions and cook them in butter at a medium temperature until they’re transparent. Usually about five minutes.
While they are becoming warm and flavourful, you can chop up your mushrooms…what is mushroom soup without an abundance of mushrooms?
Add the mushrooms to your pot and continue to cook them for a few minutes. Add in your water or stock and let it boil until the mushrooms are fully cooked and tender.
Use an immersion blender to puree everything in the pot. Not only does this help thicken the soup, but it makes those mushroom pieces small and perfect for a soup. It also helps to avoid big chunks of onion and garlic from step one.
Add salt and pepper to taste and let the flavors all stew together while reducing your liquid.
Next, add some Carnation® Evaporated Milk and turn your soup into a creamy delight! I choose Carnation® Evaporated Milk because it is so easy to use. Since it has less water than regular milk, it doesn’t dilute the flavors and it is also available in Carnation® Regular, 2% or Fat Free Evaporated Milk. It is a staple in my kitchen and we use it in so many recipes! Super delicious in fudge recipes!
If you’re looking for some creamy soups to add to your dinner time sandwich, I recommend you check out the recipes at the Carnation® Evaporated Milk website.
Although this post has been generously sponsored by Smucker Foods of Canada Corp. and they sent me free product samples, the opinions and language are all my own, and in no way do they reflect Smucker Foods of Canada Corp.