Cream of Mushroom Soup

I decided to do two big batches of cream of mushroom soup and freeze it so I could have it on hand. It is too easy to skip...not to mention you know actually what is in and what is NOT in it.

Thanks to Amy for the inspiration!

Cream of Mushroom Soup

8oz fresh mushrooms

4TBSP butter

4 cups milk

1/2 cup flour

1 tsp salt

1 tsp pepper

2 tsp parsley

1 tsp onion powder

1/2 tsp garlic salt

Depending on the size of mushroom chunks you perfer, chop your mushroom. Know that they do cook down significantly. I don't mind chunks, so I always do a rough chop.

Saute your mushrooms in the butter and when they are almost done, throw in the spices. In the mean time, mix together your flour with 1 1/2 cups milk. Stir it until smooth and add it to the mushrooms.

Slowly stir in the remainer of the milk and wisk occasionally. Cook until it's almost the consistancy you want because as is cools it will thicken even more. Once it's done, taste it to be sure you don't need more spice, then throw it in freezer bags and freeze until you need it!