Cream of Chicken Mushroom Soup Base

Ingredients:

  • 8 tbsp. unsalted Irish butter
  • 16 oz. sliced Baby Bella mushrooms
  • 1 c. minced shallots
  • ½ c. minced celery
  • ⅓ c. shredded carrots
  • ⅔ c. all purpose flour
  • 2 tsp. “No Chicken Bouillon” or chicken bouillon
  • 1 tbsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. salt
  • ½ tsp. poultry seasoning
  • ¼ tsp. black pepper
  • ⅛ tsp. Aleppo pepper
  • 4 c. low sodium chicken broth
  • 2 c. half & half

Directions:
1. Measure the spices into a small bowl.
2. Melt the butter in a 12-inch saucepan over medium heat. Let it fully melt and start to foam. The larger pan allows the vegetables room to brown.
3. Add the mushrooms and cook, stirring occasionally, until the edges on a few of them are just starting to turn golden, 5 – 7 minutes.
4. Add shallots, celery, and carrots.
5. Continue cooking and stirring until all vegetables are tender and the mushrooms are golden brown, about ten minutes. Watch carefully so they don’t burn, but do let the pan bottom get light – medium brown.
6. Gradually add the flour.
7. Add the spices.
8. Continue cooking and stirring about five minutes until flour starts to brown . This will be very thick.

Gradually add the chicken broth, whisking continuously.
9. Cook and whisk five minutes.
10. Warm half and half in the microwave for one minute.
11. Continue whisking and gradually add half and half.
12. Cook about five minutes.
13. Use an immersion blender or transfer to a high speed blender, such as a Vitamix. Blend until smooth and vegetables are completely dissolved. If using a high speed blender, return mixture to pan.
14. Whisk another minute or two.
15. Remove from heat.
16. If desired, pour through a fine mesh strained for smoother consistency.
17. Whisk occasionally as it cools for about ten minutes.
18. Pour into three pint jars.
19. Cool thoroughly, seal, and freeze if desired.
20. Refrigerate for up to 1 week or freeze for up to 4 months. Mixture may separate slightly once reheated but whisking will correct that.

Use 1 ¼ cup or more as desired in recipes to replace 1 can condensed soup.