Saturday, December 7, 2013

Mushroom, Mushroom, Mushroom Soup

As the winter settles in we eat a lot of soups...  and I thought I'd share one of our favorites.

Mushroom, mushroom, mushroom soup.... this is my own recipe. Nothing low fat about it!

How much of each is really up to you. I like lots of mushrooms!!! The more the better!  That why it's called Mushroom, mushroom, mushroom soup.
Salt and Pepper
Chicken both
1 stick of butter
3/4 cup of flour
4 cups half-and-half (you can use milk but it will be thinner and not as rich)

In a medium saucepan, saute onions, celery and mushrooms in olive oil. Salt and pepper to taste. As this is sauteing I add a little bit of chicken broth to keep mixture moist. Add as needed.

Once the veggies are cooked to desired doneness, turn down heat to low with just enough chicken broth to barely cover.

In a larger sauce pan melt butter. Add flour and stir in to the butter. Slowly whisk in the warm half-and-half. Cook and whisk until smooth and thick, about 5 minutes.

Add the vegetables with their cooking liquid. For a thinner soup add more chicken broth or water. Stir well and adjust the seasonings if necessary.

Hope you enjoy! 

(Sorry for the not so good pix...  I'm not accustom to taking pix of food.) 

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