Ingredients
Equipment
Method
- Chop the cleaned mushrooms roughly. Melt the butter in a skillet over medium-high heat, add the mushrooms, and cook until the moisture has evaporated, but the mushrooms haven’t started browning, about 5-7 minutes.
- Stir in the flour and cook for 45 seconds. Add the milk, stock, and spices, bring to a simmer and cook until quite thick (think of the consistency of the store-bought stuff), reducing heat as necessary to prevent scalding. Taste for seasoning and add salt and pepper to taste.
- Transfer to 8-oz glass jars, leaving plenty of headspace, and transfer to the freezer. This can be stored in the fridge for about 1 week.
To make mushroom soup
- Reconstitute by mixing 1 jar with milk or water in a pot over medium heat, stirring it in and adding more until you reach the desired consistency. Enjoy!