Mushroom Soup

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).

Ingredients
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

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One thought on “Mushroom Soup

  1. Hi Ken,
    I enjoyed this soup as much as I enjoy your writing. It is light, perfectly satisfying, and leaves one wanting more. Thank you for sharing it (the soup and the writing). I have a recipe for you. This alleviated 36 years of migraine suffering and is also supposed to help with arthritis.
    Blend 3 tablespoons organic apple cider vinegar and 1 tablespoon honey in a glass of warm water. Drink once a day. This helps me prevent them. It is really incredible to not fear my migraines anymore. You might have to adjust the amounts to your body, but give it a try. It really has helped me. I’m looking forward to the next wonderful read.
    Julie

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