I’m not one to pass up a good deal, but until a couple weeks ago I was almost afraid to pick up the manager’s special mushrooms tempting me in the produce aisle. I wasn’t sure if I could use them all before they go to waste. At a fantastic $1.67 for 1 pound of mushrooms, though, I had to try.
What to do? I knew I couldn’t freeze them as is, so I sliced them up, sauteed them in some butter and froze them to use for homemade cream of mushroom soup. It worked beautifully!
Using 1/4 cup of butter and 3 generous cups of sliced mushrooms at a time, I sauteed two batches. In the end I had enough sauteed mushrooms to pack 1/4 cup each into 8 ziplock bags. Total cost, including the butter = approximately $.38 each.
Homemade Cream of Mushroom Soup
- 1/4 cup sliced mushrooms, sauteed in butter
- 2 Tbsp. butter
- 1/2 cup flour
- 4 cups milk
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 tsp parsley
To make cream of mushroom soup, simply sautee the contents of one bag with an additional 2 tbsp. butter. Mix 1/2 cup flour with 1 1/2 cups milk until smooth. Slowly add to mushrooms, whisking constantly. Then slowly add another 2 1/2 cups of milk. Whisk until smooth and bubbly.
Add 1 tsp. salt, 1/2 tsp. pepper, and 1 tsp. parsley flakes. Remove from heat. Soup will thicken as it cools. Feel free to add more milk to reach desired consistency.
Makes the equivalent of 3 cans cream of mushroom soup.
- sauteed mushrooms in butter = 38 cents
- 2 Tbsp. butter (I use real butter)= 25 cents
- 1/2 cup flour = 5 cents
- 4 cups milk = 50 cents (I buy my milk on manager’s special and freeze it)
- spices = 5 cents (if that)
- TOTAL = $1.23 for 3 cans, or 41 cents per can
The best price I can find at Dillons is 67 cents per can, and WalMart is now charging $1.00 for a can of cream of mushroom. Twenty-six cents per can may not seem like incredible savings, but the taste and smell of the real stuff… and knowing exactly what is in my cream of mushroom soup… makes it a Finer Thing!
Just another example of “if you can buy it, you can probably make it (better)!”