SIMPLY DELICIOUS MUSHROOM SOUP:
Marie was off to bible study and I was in charge of lunch. There were lots of mushrooms in the refrigerator and I had never made homemade mushroom soup before… soo, I thought, why not? I used a combination of white and shitake mushrooms, but you should use what you have available.
INGREDIENTS ( SIMPLY DELICIOUS MUSHROOM SOUP ) :
| 1/4 cup 1/2 cup 1/4 cup
1 |
butter
chopped onion, in 1/2” (1.3 cm) chunks chopped celery large garlic clove, chopped |
60 mL
125 mL 60 mL 1 |
| 2 tsp. | DLS* | 10 mL |
| 1/2 tsp. | salt | 2 mL |
| 2 cups | sliced button mushrooms | 500 mL |
| 1 cup | sliced portabella or shitake mushrooms,
in 1/2” (1.3 cm) pieces |
125 mL |
| 3 tbsp. | flour | 45 mL |
| 2 cups | half-and-half cream or evaporated milk | 500 mL |
| 2 cups | milk | 500 mL |
INSTRUCTIONS
- Melt the butter in a medium-sized Add the onions, stirring to coat with butter. Turn the
heat to low; cover and cook the onions for five minutes, stirring twice.
- Add celery and garlic and cook over medium heat for 2–3 minutes. Add DLS*, salt and Continue to cook, stirring occasionally until the mushrooms are cooked, about five minutes.
- Add 1 tbsp. (15 mL) of butter and cook until melted. Remove the saucepan from the heat. Stir in the flour until it is absorbed by the Slowly add half-and-half, stirring constantly to keep the mixture smooth. Cook over medium heat until it simmers. Simmer for 2–3 minutes, stirring constantly. Stir in the milk and heat just until the soup comes to a boil.
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