Sunday, April 17, 2011
Cream of Mushroom Soup
Chris and I do our shopping on Sundays after church. I have found that often on Saturday I have a bunch of left over vegetables from the week that are about to expire. So I make what I call "Saturday Soup." I just throw all the vegetables in the Crockpot and hope it turns out well. Chris calls it "Wife Soup." Well one weekend I found that I had a whole lot of left over mushrooms and not much of anything else. So what do you do with a whole lot of mushrooms, some onions, a lemon and 1/2 cup of cream. I made cream of mushroom soup. The really long vegetable in the picture is green onions. For some reason they are sold really big here and we usually have to fold them in half to make them fit in the vegetable drawer.
4 small green onions or 1 large, sliced
4 cloves of garlic, chopped
1/4 cup lemon juice
2 tsp thyme
1/4 cup of butter
2 lbs mushrooms, chopped
salt and pepper to taste
2 tablespoons flour
3 cups chicken broth
1 cup of cream
Cook the onions, garlic, lemon and thyme in the melted butter until the garlic is golden, about 1 minute.
Add the mushrooms, salt and pepper. Cook until the mushrooms are soft about 2 minutes.
Add the flour and cook for another minute, stirring constantly.
Remove from heat and add the broth. Return to the heat and cook on low for 2 minutes, stirring occasionally.
Wisk in the cream, heat until warm. Do not let it boil. Season to taste with salt and pepper. Serve.