Mushroom Soup
This recipe comes from a milk calendar, but has been modified slightly from the original recipe. My husband prefers to have bits of mushroom in his soup, so I puree only 1/2 of the soup and add it back to the pot for him. When my daughters are home, I puree all of the soup and add the cheddar cheese.
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- 1
Melt butter in a large sauce pan and add onion and garlic. Cook 2 to 3 minutes.
- 2
Add mushrooms and cook over medium to high heat until lightly browned and any liquid in the pan has evaporated.
- 3
Sprinkle flour over mushrooms and cook, stirring constantly for 1 to 2 minutes.
- 4
Add chicken broth and milk and bring to a boil. Add salt and pepper to taste. (I don't add salt due to sodium in chicken broth). Reduce heat. Cover and simmer gently for about 15 minutes.
- 5
Puree soup and return to pot. Add cheddar cheese to pot (optional) and simmer gently for 2 to 3 more minutes.
- 6
Enjoy!
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