I made this spur of the moment, so I just kinda improvised as I went along, and didn't write anything down at the time. This is the best of my recollection as to how I made it! LOL!
Cream of Mushroom Soup
Saute 1lb. fresh mushrooms, sliced & chopped. (I used both cuts to provide some variety.) Remove them from the pan and set aside in a bowl.
Then put about 2 or 3 tablespoons of butter in the pan, allow to melt.
Stir in 3 tablespoons of flour; cook a minute or two, stirring constantly.
Things moved fast from here, and I'm sorry I didn't get to the camera for the next steps, but you slowly pour in 3 cups of milk. Allow it to thicken before you continue adding more milk, or else it'll just be watery. Whisk it, if you start seeing clumps. Add the mushrooms back in. Season with salt, onion powder, and a dash of red wine if you have some handy (I didn't have any).
Let this simmer for about 15 minutes on VERY LOW heat; give it a stir once in a while to make sure it's not getting gooey on the bottom or burning. I said "very low heat" didn't I? Yeah, keep an eye on it, and taste it to see how the flavor is coming along.
The longer you allow it to blend with the milk, the richer your soup will be, but don't burn it! Oh, you can also add half & half for a portion of the milk, but not too much or else it will turn into gravy.
This was a fantastic soup that we had for lunch one day last week. Sorry I'm late in posting it, but we've been busy.
Enjoy!
3 comments:
Youre so funny ..I enjoyed your blog esp the post of thoughtful musings by an old farmer...that was hilarous!
When im feeling thoughtful one day in the future do you mind at all if I posted those thoughtful musings on my blog? ...will link you!
Sorry ...I was still laughing over the farmers musings esp the last one! :DD
The mushroom soup looks very good. I made one like that too ... mushroom soup is yum. :)I know urs must be!
Yah, the old farmer thing was sent to me in an email, with no credits to anyone, so it isn't really mine.
If you want to link back to my blog, or to specific recipes, feel free!
Thanks for your comments. :)
Post a Comment