i found a recipe

don't ask me how, i can't even remember how (oops, i just remembered.  i stumbled on a homemade ricotta cheese recipe....i really can't remember how i got to that one though).... anyway, train of thought, i stumbled on a homemade cream of mushroom soup recipe.  did i tell you that?  i've told real people and now i can't remember if i wrote it down.
did you know that it is :
a) super easy?
b) really supper easy?
did you know that the only thing out of the norm you might need is fresh mushrooms??
did you know that you can control the amount of salt this way?
did you further know that it is freezable?
if you knew this can you tell me how you didn't pass it on to me?

HOW DID I MISS THIS?
i mean HOW?  when i eat soup i store more water than a desert camel; this amazing discovery frees me for all those recipes i avoid... like tuna casserole.
if you knew and didn't tell me just fess up, really, just fess up.  i won't punish you, i promise, i won't not speak to you for a week (crap, maybe that would be a reward).

i have containers with lids that hold about 2 cups so that's what i used.  i plan to keep jelly jars for freezing in future.

anyway, i can't remember where i found it.  google might help.  and this is one of two recipes i found.  i'll try the other one later.  i also made a cream of chicken soup that tastes, ahem, just like it.  even though i almost burnt the butter (it's still me cooking, just in case you forgot)

i did accidentally leave a burnt ring in the pan but it turns out that is quite yummy ( i couldn't resist trying some before it made it to the sink)

oh, and you might want to triple the amount of mushrooms ( i doubled and found the mushroom flavor mild i prefer stronger)

one of life's mysteries solved.  now if i could figure out why metv won't play kojack before 12:30 at night.

aren't you glad for a peak at my freezer.  ha.

recipe:
1/2 cup sliced mushrooms ( i used 1 cup)
3Tbsp butter
1/4 cup corn starch
4 cups milk divided
1 tsp salt
pepper to taste
saute mushrooms in butter til tender.  whisk corn starch and 1 1/2 cup milk in sep.  bowl.  whisk milk mixture into mushrooms, stirring constantly, medium heat.  slowly add rest of milk, salt and pepper.  stir til smooth and think.

the alternative recipe i tried was:
1/3 cup butter melted in large sauce pan
2-3 cloves garlic minced cooked in butter
quarter onion diced small cooked in butter
quarter tsp pepper, rosemary, sage, thyme
dash of nutmeg and paprika
half a large container of mushrooms cut up.
whisk together:
3/4 cup flour
1 1/2 cup chicken broth
1 1/2 cup milk
add to mushroom mixture.
simmer over low heat until thickened to taste.

my verdict is i like the creaminess of the 1st one better.  i might add the spices of the second to the first recipe on occasion.  i made chicken broth from a base so i didn't add any salt.  i probably will when i use it to bring out the mushroom flavor more.