Fresh mushrooms and milk with a touch of onion.
Sometimes simple is best.
This is a very simple soup recipe. James and I made it together the other night. It doesn’t take very long to make and it’s very satisfying. Comfort food at it’s finest!
Two things I remember about making this soup at the restaurant: someone read the recipe wrong and put in tablespoons of pepper instead of teaspoons-Yikes! Myra was not happy. And I learned how to sweat onions, which requires patience, something I don’t always have when it comes to cooking.
For this recipe you must let the onions “sweat.” Don’t let them brown, but get them really limp and clear, or they will take over the flavor of the soup. Remember, don’t add the cornstarch directly into the soup without disolving it in water or you’ll have a lump of cornstarch, not thicker soup!
Mushroom Soup
Equipment
- 1 four quart saucepan or pot
- 1 food processor or you can chop everything by hand
Ingredients
- 1 lb. fresh mushrooms
- 2 TBLS. vegetable oil
- 2 TBLS. margarine or butter
- 3/4 cup finely chopped onion
- 2 teas. salt
- 3/4 teas. pepper
- 3 1/2 cups milk, divided
- 3 TBLS. corn starch dissolved in 1/4 cup water
Instructions
- Wash mushrooms and shred in the food processor. Set aside.
- Sauté 3/4 cup of finely chopped onions in 2 TBLS each of margarine and vegetable oil. Let the onions get very limp and clear, but not browned-you are sweating the onions. This will take 10 to 15 minutes on medium/medium low.
- Add the mushrooms and sauté on medium until the moisture is just released.Add the salt and pepper and 2 cups of milk. Bring to a boil, stirring constantly so it doesn't stick.Add the cornstarch mixture and boil for another 2 minutes. Add another 1 1/2 cups of milk and serve.
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