Anyway, I was in my pajamas, my hair was a disaster and I was in no shape to go out to the store... I checked my fridge and checked my cupboard. I had mushrooms. I had onions. I have an entire spice rack. I had flour, milk... Everything one would need to make THEIR OWN cream of mushroom soup.
So I secretly began putting it together. I never made any kind of cream soup before so I had no idea what I was doing.. But the outcome was to die for. Apparently, I have a knack for cooking. I almost ate all the soup before it even got to the porkchops, but I did manage to keep myself under control and had enough to cover them with.
So here is what I did. Please do not judge.. This was an emergency! HAHA.. Also, I DO NOT MEASURE. For all you freaks with the measuring spoons, you're not real cooks! (kidding, I do have respect for the measuring spoons... sometimes) I just generally use as much as I want until it looks good or is the right consistency. It's hard to explain. This is how I learned to cook. The only time you'll see me measuring anything is when I'm baking, because baking is like a freakin' science experiment.
What you'll need:
-Mushrooms (I used mini bellas)
-Flour
-Butter
-Chicken stock
-Milk (I used 1%)
-Carnation Can milk (not even kidding!)
-Onions
-A well equipped spice rack
Start by melting butter in a saucepan, then add in finely chopped onions. I only used about 2table spoons of finely chopped onions.
Once the onions are translucent, add in chopped mushrooms. I finely chopped some of my mushrooms, and the rest I rough chopped for texture. I used one small package of mini bellas.
Salt and pepper to taste, along with some spices. I used garlic powder, some thyme, a PINCH of nutmeg and a bit of fresh basil. I put the thyme through my spice grinder because I didn't want to chew on big pieces of thyme.
Let this cook until the mushrooms are dark and soft, then add flour and stir like crazy to make the roux. I never measure anything, but I can guess that I used about 2tbs.
After the roux is done, add in about 1 cup of chicken broth. I used home made stuff that I had made awhile back. I think the low sodium stuff would work aswell.
Once it thickens up, add in 1 full can of carnation evaporated canned milk. I know.. This sounds weird, but trust me. It's good. Then add about 1.5 cups of regular milk from the carton, I used 1%.
Now.. Let it cook on a low-medium heat, stirring occasionally.
Once I had everything incorporated, I let it cook for about 25-30 minutes. I'm sure it would have been even better if I cooked it longer, but I was impatient and my porkchops were waiting to be covered.
Here is a picture of it still in the pot. I was impressed with my niftiness.
