Homemade soup is a perfect way to start the weekend, especially if you are making a big dinner on Sunday.
First look in your vegetable bin. You never know what you might find. That’s where I discovered an 8-ounce box of whole mushrooms. I had been saving it to make pizza, but on this chilly Friday evening Creamy Mushroom Soup sounded like a better—and easier—idea.
Thirty minutes later, we had 2 bowls of soup and chunks of Garlic Bread to add another texture. We were ready to eat!
Creamy Mushroom Soup – serves 2
1 teaspoon butter
1 teaspoon olive oil
8 ounces fresh mushrooms, washed and thinly sliced
1 small onion, chopped into 1/2-inch pieces
1 teaspoon chopped garlic
2 teaspoons all-purpose flour
1/8 teaspoon ground nutmeg
Dash black pepper
1 10½ can condensed chicken or vegetable broth + 1 can
water
1/3 cup cream (half-and-half is okay)
Garlic bread (optional)
Heat the butter and olive oil in a medium pot over medium heat. Add the mushrooms, onion and garlic and cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften. The mushrooms will shrink a lot.
Add the flour and stir carefully until it is fully absorbed into the vegetable mixture. Add the nutmeg, pepper, broth and water. Bring the mixture to a boil over high heat. Turn down the heat to low, cover and cook for 10 minutes. Remove the soup from the heat.
Stir in the cream and reheat over medium-high heat until the soup is hot but not boiling. Serve immediately with garlic bread, if available.
For more easy recipes, order "Help! My Apartment Has a Kitchen!
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