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One of my favorite foods is mushrooms, and one of the best ways to eat them is in a soup. So, todays recipe is a teaming pot of mushroom soup.
As always, I will give you a list of ingredients and you can decide how much of each you will add. Depending on how soupy you like your soups you can thin the broth or thicken it to your preferences.
This mushroom soup is a modified version of a Hungarian style mushroom soup. I think its delicious, but I’ll let you be the judge!
Ingredients:
One package of your favorite mushrooms
Half a stick of butter
2 cups of chicken or vegetable broth
Half a yellow onion
One to two garlic cloves
1 cup milk
1 cup flour
Procedure:
To make this version of mushroom soup, wash and slice your mushrooms, garlic and onion. Add butter to a skillet or saucepan (you will have to transfer if you use a skillet) then add your garlic onions and mushrooms and cook until the onions are translucent and the mushrooms have released their fluids.
Next add in a little more butter (if you’d like) and pour in the stock a little at a time. Continue to taste at this point and touch up your seasonings here if you need to. Next whisk one part flour to one part milk in a separate bowl until smooth and add it into the broth.
This will thicken the broth of your mushroom soup. From here you will need to be the judge. Repeat the adding of milk and flour and adding in the broth to your taste. If you would like your soup thicker, add milk and flour and less broth; if you want it thinner, add more broth, less milk and flour.
Tips:
This mushroom soup pairs well with smoked sausage, a toasted baguette, or wild rice.
If it is too rich, add a squeeze of lemon or a touch of white or apple cider vinegar.
If it isn’t quite rich enough, add a tablespoon of Worcestershire sauce or soy sauce.
God Bless!
