Homemade Cream of Mushroom Soup

This is a great recipe to use when mushrooms are on sale at the grocery store. You can also, saute the mushrooms in a little butter and freeze them for use later. Store them in freezer bags in 1/2 cup batches.

Ingredients:

1-2 cups mushrooms, sliced
2+ Tbs. butter
1/2 cup flour
4 cups milk
1 tsp. salt
1/2 tsp. pepper

Preparations:

In a large skillet, melt butter over medium to medium-high heat. Add sliced mushrooms and saute until mushrooms are tender and have given off half of their moisture. Brown "frond" may appear at the bottom of the pan, this is highly condensed mushroom flavor, which will release from the bottom of the pan when you add liquid.

In a separate bowl, mix the flour and 1 1/2 cups of the milk until smooth. Slowly add the milk and flour mixture to the mushrooms, scraping the "frond" from the bottom of the pan. Stir (or whisk) constantly. Continue slowly adding the remainder of the milk, stirring constantly.  Your soup will begin bubble and thicken. If it becomes too thick, you can thin it with a little more milk or water.

Remove from heat and salt and pepper to taste. Serve warm with homemade oyster crackers or use as a base for a casserole.

To store: allow to cool and place in an air tight container in the refrigerator for up to a week or in the freezer for up to 2 months.

Cost breakdown:

• 1 cup of mushrooms  = 75¢ (on sale) - $1.25 (when not on sale)
• 2 Tbsp. butter = 25¢
• 1/2 cup flour = 5¢
• 4 cups milk =  75¢ - $1.00 
• spices = nominal
• TOTAL = $1.80 - $2.55 for 3 cans, or  60¢ - 85¢/can

Store brand ingredients: Water, Mushrooms, Wheat Flour, Skim Milk, Contains 2% Or Less Of: Soybean Oil, Whey Protein Concentrate, Salt, Buttermilk Solids, Monosodium Glutamate, Cream, Sea Salt, Modified Cornstarch, Potassium Chloride, Autolyzed Yeast Extract, Disodium Inosinate, Disodium Guanylate, Maltodextrin, Onion Powder, Garlic Powder, Natural Flavor (Contains Milk). Allergy Warning: Contains Milk, Wheat And Soy. 

Homemade Egg Noodles

• 2 1/2 cups all-purpose flour
• 1 pinch salt
• 2 eggs, beaten
• 1/2 cup milk
• 1 Tbs. butter

Preparation:

In a large bowl, mix together flour and salt. Add eggs, milk, and butter mixing until dough forms.

Turn out onto a floured surface and knead dough for five minutes. Allow to rest in a clean, covered bowl for 10 minutes.

Turn out onto floured surface again. With a rolling pin, roll dough out to 1/8 inch thickness.

If using in soups, stews, or as a side dish, cut into desired length strips.  If using for ravioli, cut into circles with a round cookie cutter or drinking glass.

For storage purposes, allow pasta to dry and store in an air tight container. To cook, bring a pot of water to a boil and add pasta. Cook until al dente.

Cost Breakdown:

• 2 1/2 cups Flour = 31¢ - 45¢
• Salt = nominal
• 2 eggs = 16¢
• 1 Tbs. Butter = 13¢
• 1/2 cup Milk = 11¢ - 16¢

Price per batch = 71¢ - 90¢
Price at the grocery store = $2.00-$3.00 

Store brand ingredients: Semolina, Durum Flour, Egg Yolks, Niacin, Ferrous Sulfate (Iron), Thiamin Mononitrate, Riboflavin, Folic Acid. Allergy Warning: Contains Eggs And Wheat.

Plain Scones

2 cups flour
1 TBS butter
1 cup milk
1 TBS sugar
1/3 tsp salt
1/4 cup milk (to brush on the tops of the scones)

Preparation:
Preheat oven to 425ºF. Grease a cookie sheet and set aside.

If you have a sifter or a fine mesh sieve, sift dry ingredients into a bowl.  Add butter, and with fingers, crumble and mix into dry ingredients. Make a little well in the flour mixture and pour in the milk.

With a fork, stir the flour mixture and milk together until dough forms.

Turn dough out onto a floured surface. Press the dough into a round or square shape with your fingers, flattening it until it is 1 to 2 inches thick.

Cut the dough into round, square, or triangular shapes. If there's leftover dough, fold it over on itself and press it with your fingers again, flattening to no less than 1 inch thick. Cut the dough into desired shape.

Place on a grease baking sheet. Brush the tops of the scones with a little extra milk. Bake for 10-12 minutes at 425ºF.

Serve warm with butter or jam.  If there are leftovers, store in the freezer - they should stay good for up to two months.

Popovers

4 eggs (room temperature)
2 cups milk (room temperature)
2 cups flour
1 tsp. salt

Preparation:
Preheat oven to 450ºF.

Grease popover or muffin pan.

Break eggs into a bowl. Beat well. Add flour, milk, and salt. Mix until blended.

Fill muffin cups 3/4 full with batter.

Bake 30 minutes without opening the oven door.

Remove from oven and allow to cool slightly before removing from the pan.

Serve warm with butter. Good with soups or stews or served with marmalade or jam for breakfast.