Last week, I decided to get crafty and make homemade cream of mushroom soup. I found a recipe at SimplyRecipes.com, but it called for several items that I didn’t have on hand. No problem, because I’m not afraid to improvise.
Here’s what I came up with and it is delicious!
1 pound sliced white mushrooms
1 tbsp butter
1 tbsp olive oil
Four sliced carrots
Half of a white or red onion.
1 tbsp fresh thyme (chopped) or 1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups milk
1 1/2 cups chicken or vegetable stock
3 tbsp flour
Place sliced carrots in boiling water and cook until tender. While the carrots are cooking, sauté onions, mushrooms and thyme in butter with olive oil. When mushrooms and onions are tender, add carrots, stock and salt and pepper. Allow the mixture to cook for about 20 minutes. Pour milk into a saucepan and slowly add flour stirring constantly with a whisk, to eliminate lumps. Add milk and flour mixture to stock and vegetables and cook until desired thickness. Serves four. Tastes great with crusty French baguette and butter.
Eat and enjoy!