Creamy Mushroom Soup
Do y'all remember me telling you with the empty nest, we can cook mushrooms again in my house? Well, my roommate Lindi Peterson at the Moonlight & Magnolias conference last weekend mentioned making delicious cream of mushroom soup. And I knew I had to make it as soon as I got home!
But I didn't have her recipe. I had a vague recollection of the ingredients. So here goes Missy winging it...
Melt a half a stick of butter. Drizzle in a little olive oil as well.
Add in a small chopped onion (I used Vidalia) and cook until translucent.
Chop some mushrooms to desired size. I like mine chunky but Lindi likes her chopped finely. I remember her saying to use about 5 cups, but I only had one package of Portabella slices. So I made do with about 2 cups. I decided to just adjust the amount of liquid to fit.
Cook until mushrooms are softened.
Sprinkle in 2 packets of beef bouillon. My roommate used about a tablespoon (I think) of beef base, but I didn't have any.
Get the other ingredients ready.
Sprinkle about 4 tablespoons of flour over the mixture. Cook, stirring, for a couple of minutes.
Then pour in the chicken (or beef) broth and stir until smooth and simmering. I used the whole box, but it was a little too much and never thickened like I wanted (I had only used 3 TBS flour). Once it's thickened to the consistency you like, stir in about ½ to 1 cup of cream or half-and-half and let it heat.
Enjoy!! And I even enjoyed telling my daughter she'd missed having mushroom soup! Somehow, she wasn't too disappointed. :)
Oh! And don't forget our new Christmas book is coming out SATURDAY! If you already pre-ordered it, BLESS YOU! If you didn't, you can check it out here: A Heart Full of Hope. You'll find five sweet, inspirational romance novellas…and maybe an angel or two!
Stories from Debby Giusti, Ruthy Logan Herne, Tina Radcliffe, Sandra Leesmith, and me.