Tinfoil Chef

Cream of Mushroom soup. It’s a basic kind of thing that’s been around for quite a while. It’s used in a lot of recipes to add flavor and thicken things up a little bit. Yet sometimes all my wife will want is just a basic cpm of mushroom soup. The thing is, most of the brands of canned Cream of Mushroom soup don’t actually have a whole lot of mushrooms in them.

Fortunately, it’s easy to fix this. Just take some mushrooms, I prefer fresh but you can use the canned variety if you drain them. Saute them in just enough butter to keep them from sticking to the pan. It only takes about a minute or so. You can also put the mushrooms in a microwave safe bowl with a very little bit of butter and heat that for 30 seconds or so. Then add them to the soup before heating it.