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When you spend as much time on the food blogosphere as I do, you quickly learn that Cream of Mushroom soup is regarded as semi-evil, full of salt, MSG, and other processed evil. Even though I absolutely adore Chicken Spaghetti from The Pioneer Woman, I've quickly realized that these condensed soups are probably not something I want in my diet regularly.
Maybe once in a while, though.
BUT ANYWAY .... when I had a hankering for a creamy, mushroomy sauce over pasta tonight, I feel fortunate that I now know how to make a white mushroom sauce. While it might not be fat-free, it's made with real ingredients and, in the grand scheme of things, isn't too bad for you.
Homemade Cream of Mushroom
For the purposes of the photo above (where I was using this recipe as a sauce, not a soup), I did not chop the mushrooms. But if you like very small pieces of mushrooms, then by all means, chop your mushrooms.
2 tablespoons unsalted butter
1/2 onion, chopped
8 ounces sliced Portobello mushrooms
1/4 cup white wine
1.5 cups reduced-fat milk
2 tablespoons all-purpose flour
1 teaspoon dried parsley
Salt and pepper to taste
Melt the butter in a large skillet over medium heat. Saute the onion, then add the mushroom. Saute until the mushroom have released their liquid, and then add the wine. Continue to cook until the liquid is nearly gone, and then add the milk. Bring to a slow simmer; whisk in the flour. Cook until thickened, and then season with parsley, salt, and pepper.
Here's to you and me, MSG-free! —Kelsey
