I think homemade mushroom soup is underappreciated. Don’t think “canned cream-of-mushroom” soup! That’s not really soup! That’s glop! Spend some time making your own, home-cooked mushroom soup, and you’ll become a fungus fanatic! (That’s a good thing in this case).
8 ounces mushrooms
4 tablespoons margarine or butter
1 medium onion, chopped
1/4 cup flour
1 teaspoon white pepper
1-1/4 cups water
1 can (10 3/4 ounces) chicken broth
1 cup half and half
chopped parsley for garnish
Slice enough mushrooms to measure 1 cup, chop remaing mushrooms. Cook and stir sliced mushrooms in 2 tablespoons of the margarine in a 3-quart sauce pan over low heat until mushrooms are golden brown. Remove mushrooms with slotted spoon.
Cook and stir chopped mushrooms and onion in remaining 2 tablespoons of margarine until onion is tender. Stir in flour, salt, and white pepper. Cook over low heat , stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in water and broth. Heat to boiling stirring constantly. Boil and stir 1 minute. Stir in half and half and sliced mushrooms. Heat just until hot (do not boil). Sprinkle with parsley.
Yield: 4 servings; about 1 cup each; 260 calories per serving