What’s better to prepare on a cool Fall day than some warm, creamy and delicious soup?!
This time, I selected some Cream of Mushroom soup and here is how it all began…
The recipe that I used calls for Carnation® Evaporated Milk. Did you know that Carnation Evaporated Milk is just milk with about half of the water removed? Less water makes the milk richer and creamier in taste and is a perfect (and easy) addition when cooking for the family.
In fact, because you can add water (1:1) to Carnation Evaporated Milk to make it like regular milk, it is an excellent item to have on hand in your pantry for those inconvenient moments when you run out of milk and you cannot get to the store.
I keep a couple of cans of Carnation Evaporated Milk on my pantry shelves because I have quite a few delicious baking recipes that have it as a key ingredient. One of my favourites is for Apple Pie and another is a fudge recipe. Carnation Evaporated Milk is easy to use and stores well in the fridge for a few days if your recipe doesn’t require the whole can. It is available in three different varieties: Regular, 2% or Fat Free.
Who likes a good bowl or cup of Cream of Mushroom Soup on a cool day?
This recipe that I made is very simple to make and can be whipped up quite quickly
for a last minute, healthy meal.
- 1 Tbsp Crisco® Vegetable or Canola Oil
- 2 cloves garlic, chopped
- 1 Tbsp chopped fresh thyme or (1 tsp/5 mL dried)
- 2 lbs sliced button or cremini mushrooms
- 4 cups chicken stock, vegetable stock or water
- 1 can Carnation Evaporated Milk®
- salt to taste
- Heat oil on medium heat in a large ( 4L/16 cup) pot.
- Cook garlic and thyme for 5 minutes, until wilted.
- Add mushrooms, cook on medium heat for 5-7 minutes until mushrooms have cooked down.
- Add stock, bring to a boil, cover, lower heat and cook for 20 minutes.
- Puree in blender.
- Return to pot.
- Stir in can of Carnation® and heat soup.
- Taste and adjust salt if necessary.
TIP 1: Put your own spin on the classic by adding 3 chopped leeks. Don’t forget to chop off the dark green tops on the leeks as they can have a very bitter taste.
TIP 2: If your household isn’t a huge fan of mushrooms, you can very easily turn this recipe into Cream of Leek soup by removing the mushrooms and adding a couple of potatoes to the pot!
If your household isn’t a huge fan of mushrooms, you can very easily turn this recipe into Cream of Leek soup by removing the mushrooms and adding a couple of potatoes to the pot!
What is your favourite recipe that calls for milk?
I encourage you to try it out next time with Carnation Evaporated Milk!
You will LOVE the creamy difference that it makes.
See how easy it is to make Cream of Mushroom Soup with Carnation Evaporated Milk here:
Although this post has been generously sponsored by Smucker Foods of Canada Corp. and they sent me free product samples, the opinions and language are all my own, and in no way do they reflect Smucker Foods of Canada Corp