Last weekend I noticed I had some mushrooms in the fridge that needed to be used up, so I decided to make soup with them. This recipe yielded me 2 servings of soup. It is on the thin side, but I will give you some ways to thicken it up, if you want it thicker.
Cream of Mushroom Soup
1 pkg mushrooms, sliced or chopped into smaller pieces (I think I had about 8 oz)
1 pkg beef stock (16 oz) or 2 beef bullion cubes and 2 cups of water (I used the bullion, but have used stock before)
1-2 cups half 'n' half (or cream, or milk)
Romano or Asiago cheese
In a sauce pan heat up the beef stock (or the bullion) and add the mushrooms. Add the half 'n' half and bring to a boil. Grate in cheese as desired. (I probably put in a 1/4 to a 1/2 cup using some of each of the cheeses.) Salt and pepper to taste. Serve.
If you want a thicker soup, you can cook it longer to boil off the liquid, or reduce the water you add for the bullion. You could also add flour or cornstarch to thicken the soup. (I'd start at a teaspoon and increase as necessary. Be careful not to add to much as it can change the taste of the soup.)
Hope you enjoy this as much as we did!
Oh man, some of this soup with a couple of hunks of toasted bread sounds amazing! I actually did a recipe check as I was reading. :)
ReplyDeleteMushrooms (check); beef bullion (check); water (check); cheese (check!); half 'n' half ... (damn!)
So hungry, and only one ingredient short!
EJ
Yum. You can't have enough soup when it's so freaking cold outside LOL!
ReplyDelete