Time for another soup post, me thinks.
The last few weeks have been quite odd and somehow the sodding cold I caught while travelling provided some unexpected relief from thinking abut my father’s passing a couple of weeks ago.
Now, the cold has finally buggered off, and not only am I finally getting back to sleeping and exercising, but I can also taste delicate flavours again.
So, what better way to celebrate than with some home-cooked cream of mushroom soup?!
I used the following recipe (which I first found here):
- 4 Tablespoons butter
- 1 cup chopped mushrooms
- ½ cup chopped onions
- ¼ cup all-purpose flour
- 2 cups milk, warmed (depending on your heart condition, feel free to substitute whole milk, half and half or whole cream–any combo adding up to 2 cups is fine)
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
Melt the butter in a medium saucepan over medium heat. Add the mushrooms and onions and sauté until the onions release their liquid and are softened, about 5 minutes. Add the flour and continue to cook for a minute or two (mixture will be very stiff). Slowly add the milk, whisking constantly. Add the cayenne pepper and the salt. Bring the mixture to a boil. Cook for about 2 minutes, or until the soup is slightly thickened.
And this is how it turned out:
N.B. I like my soups thick-ish, but a little more milk would thin this down further if needed.
Happy (Soup) Sunday!