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Mushroom Soup

Fresh mushrooms and milk with a touch of onion
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 6 servings

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.
Keyword black pepper, milk, mushrooms, onion