Professionals say it is more dangerous than smoking a pack of Indian Spirits. Yet, Monosodium Glutamate is what makes a bowl of low mien sing. MSG- the post WWII flavor enhancer has graced the table of most US households in everything from soy sauce to “Cream of What?!?” As it turns out, your relatives holiday visit isn’t to blame for ye old migraines and high blood pressure. Yet, Aunt Edna’s casserole may just be the reason for your pounding noggin. Step away from the can opener and make this one from scratch!
Cream of Mushroom Soup
3 tbsp butter
1 finely chopped onion
2 minced garlic cloves
5 oz (about 1.5 cup) chopped shitake mushrooms
2 cup vegetable or chicken stock
1 cup whole milk
1/2 cup heavy cream
3 tbsp sherry
1 tsp dried thyme
1/8 tsp cracked black pepper
1/8 tsp salt
3 tsp flour
melt butter with thyme and pepper in medium sized sauce pan on high heat. add onion and sauté until soft and glossy. fold in mushrooms, garlic and salt. stir frequently until mushrooms are reduced in size by half. sprinkle flour by the teaspoon and stir for 1 minute. add stock and simmer on low heat for 5 minutes. add milk and cream. stir occasionally to avoid scorching. simmer on low for 10 minutes before adding sherry and nutmeg. continue to simmer 10-15 minutes until desired consistency.
Make this in large batches and freeze in 1.5 cup servings. You can thank me later when the last minute holiday potluck invitation hits your inbox.
For a quick weeknight meal, this recipe can be simplified. Once the stock is added, simmer for a minute. Then stir in 1 cup steamed rice or quinoa. Dinner is served!
Combine 1 cup of soup with 2 cups julienned green beans, 1/2 teaspoon garlic powder, 1/8 teaspoon salt and 1/2 sautéed onion top with 1/2 cup panko and a drizzle of melted butter. Bake at 375° until gold and bubbly. Step aside Aunt Edna!
1 cup of soup with 16oz cooked pasta and protein of your choice is begging for a bottle of Chianti shared under the mistletoe with your honey!