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This makes 5 cups, about the same as four 10.75-oz. cans. Use 1 1/4 cups of this in place of each can called for in your recipe.

Recipe by Southern Living January 2014

Gallery

Credit: Hector Sanchez; Styling: Heather Chadduck Hillegas

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Makes 5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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