A reader recently asked for my recipe for mushroom soup. The first thing you need to know about how I cook (not bake) is I don't use a recipe. I 'throw' things together and I either like it and do it again, or don't like it. Next, my recipe is for two servings that I will eat two different days. So I will give out the recipe, but you may need to amend it to your tastes.
2 cups beef broth *(Chicken can be used, but the flavor will not be as intense.)
1/2 large stalk celery (diced)
1/4 medium onion (diced)
8 oz. sliced mushrooms
2 T olive oil
1 T butter
1/2 cup milk or heavy cream
salt and pepper to taste
parsley to taste
1/4-1/2 teaspoon paprika (Optional)
2 T red wine IF desired
2 T flour
2 T butter
On medium heat sauté onion and celery in the oil and butter until translucent. (Butter will burn if the heat is too high.) Remove onions and celery from pan and sauté mushrooms until well done. About five minutes. Remove the mushrooms and return the onions and celery to the pan. Add the 2 T butter and melt. Add 2 T flour and mix well. Cook flour for at least a minute so it doesn't taste raw. Slowly add the broth stirring while adding. Add spices. I use a whisk to incorporate the flour rue and broth. Let come to a boil and reduce heat. (The broth will thicken when it comes to a boil.)
Let veggies (on) simmer in the broth for about twenty minutes or until the veggies are thoroughly cooked. Wizz with stick blender or use a food processor. Return to pan. Add mushrooms and warm up then add milk or cream and wine. Stir while simmering about a minute.
Once you get the hang of the recipe it only takes about 15 minutes to make from chopping the veggies to adding the milk.
I use it as a meal, then the second serving I'll sometimes use in a recipe. The second portion gets frozen.
* Broth can be home made, boxed, or made with bullion.
Cost for me is under 2.00 as I use on sale mushrooms and butter as well as milk or left over cream
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