- 1/2 cup butter, divided
- 3 (8-oz.) packages fresh mushrooms, chopped
- 1/3 cup all-purpose flour
- 2 cups whipping cream
- 1 (8-oz.) package cream cheese, softened
- 2 (1-oz.) containers home-style concentrated chicken stock (from a 4.66-oz. package)
How to Make It
Melt 3 Tbsp. butter in a Dutch oven over medium-high heat; add mushrooms, and sauté 10 to 12 minutes or until liquid evaporates. Transfer to a bowl.
Reduce heat to medium. Melt remaining 5 Tbsp. butter in Dutch oven. Whisk in flour until smooth; whisk 1 minute. Gradually whisk in cream and next 2 ingredients. Cook, whisking constantly, 2 minutes or until melted and smooth. Remove from heat; stir in mushrooms. Use immediately, or cool completely. Freeze in 1 1/4-cup portions in plastic freezer bags. Thaw before using.
Note: We tested with Knorr Homestyle Concentrated Stock.