Canned Mushroom Soup Substitute

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                            FOOD FUNNY
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Thanks to Irene DiCaprio for sharing this classic food funny:

The newlyweds got up at different times one Sunday morning. After a
while they met up in the kitchen. The new bride told her husband,
"Sweetheart, if you'll make the toast and pour the juice, breakfast will be ready."

"Great! What are we having for breakfast?" he asked.

"Toast and juice," replied the bride.

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                            TODAY'S RECIPE
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I have in my hand a can of Cream of Mushroom Soup with a familiar red
and white label. You must be thinking that I have lost my mind, after
all my tirades against recipes calling for canned soup. Actually, I
think it makes fine soup if you're in a hurry to feed a family. But why
would I want to put a can of this stuff in a recipe for a casserole when
I can make a perfectly good mushroom sauce in less than five minutes?
And does my family really need modified food starch, soy protein
concentrate, and dried dairy blend? I'm not even sure what those things
are, and I sure don't know why they're in the soup. With my recipe you
know exactly what goes into the sauce, and more important, exactly what you are feeding your family.

Canned Mushroom Soup Substitute

2 Tbs (30 ml) butter or olive oil
1/3 cup (80 ml) sliced mushrooms
3 Tbs (45 ml) all-purpose flour
1 cup (250 ml) milk
Salt and freshly ground pepper to taste
A grating of fresh nutmeg

Melt the butter in a small saucepan over moderate heat. Add the
mushrooms and saute for 2 to 3 minutes, stirring frequently. Add the
flour and stir until the mixture had formed a paste and the flour and
the butter are thoroughly incorporated. Add the milk and stir with a
whisk or spoon until the paste is completely dissolved. Bring the sauce
to a boil, stirring frequently. Season with salt, pepper, and nutmeg.
Makes about 1 1/2 cups (375 ml).
Received on Mon Mar 22 07:29:27 2010