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Category: Soup
Prep Time: Cook Time: Total Time:
4 tablespoons butter or cheap margarine
1 medium onion -- chopped fine
1 lb. white or cremini mushrooms, chopped coarsely
½ cup flour or cornstarch
½ teaspoon pepper
4 cups prepared chicken or vegetable stock
1 tbsp lemon juice
1 pinch thyme
2 cups milk
Salt to taste
Directions:
Melt margarine or butter in a 3 qt. pot (Use cheap margarine as expensive diet brands contain a lot of water.) Add onion and cook over medium heat for about two minutes, stirring. Add the mushrooms and stir occasionally until they shrink by about half, about 5 to 10 minutes.
Add pepper and flour and stir until mushrooms are coated. Add the stock and raise the heat to high and stir until boiling, then reduce the heat back to medium for about 10 minutes.
Remove about four slotted spoonsful of mushrooms from the pot, draining each spoonful, and set aside. Use a stick blender, food processor or blender to process the soup until it is smooth. Return to pot. With heat at medium, add thyme, milk and reserved mushroom pieces, stir and taste. Add salt if necessary. Heat until soup just begins to bubble, and serve.
This soup can be frozen.
This makes 6 hearty servings, or 8 as a soup course. Difficuly shold be about 2, there's nothing difficult here. NOTE Edit: 4 cups of stick, not 3 :-/
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Easy Creamy Mushroom Soup
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Category: Soup
Prep Time: Cook Time: Total Time:
4 tablespoons butter or cheap margarine
1 medium onion -- chopped fine
1 lb. white or cremini mushrooms, chopped coarsely
½ cup flour or cornstarch
½ teaspoon pepper
4 cups prepared chicken or vegetable stock
1 tbsp lemon juice
1 pinch thyme
2 cups milk
Salt to taste
Directions:
Melt margarine or butter in a 3 qt. pot (Use cheap margarine as expensive diet brands contain a lot of water.) Add onion and cook over medium heat for about two minutes, stirring. Add the mushrooms and stir occasionally until they shrink by about half, about 5 to 10 minutes.
Add pepper and flour and stir until mushrooms are coated. Add the stock and raise the heat to high and stir until boiling, then reduce the heat back to medium for about 10 minutes.
Remove about four slotted spoonsful of mushrooms from the pot, draining each spoonful, and set aside. Use a stick blender, food processor or blender to process the soup until it is smooth. Return to pot. With heat at medium, add thyme, milk and reserved mushroom pieces, stir and taste. Add salt if necessary. Heat until soup just begins to bubble, and serve.
This soup can be frozen.
This makes 6 hearty servings, or 8 as a soup course. Difficuly shold be about 2, there's nothing difficult here. NOTE Edit: 4 cups of stick, not 3 :-/
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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