Over at Randi's blog, I Just Have To Say, she's hosting a recipe box swap today and the featured recipes are soups and stews.
Earlier this month I made the most delicious Cream of Mushroom Soup from scratch. It was so much better than what comes out of a can and it was an easy to do recipe too. Partnered with some fresh hot buns, a few slices of cheese and some fresh veggies, it will make a delicious winter lunch or supper. I do hope you will try it!
Cream of Mushroom Soup
(recipe from Looneyspoons cookbook)
1 clove garlic, minced
1/4 cup chopped onions (or shallots)
4 cups sliced mushrooms (I used white button ones but you could mix it up with others too.)
2 cups chicken broth (try to use low-fat, low-sodium)
1/4 cup all-purpose flour
1/4 cup white wine (or apple juice)
1 teaspoon Worcestershire sauce
1/2 teaspoon dried basil
1/2 cup plain yogurt
1 teaspoon cornstarch
1 cup milk
1/2 cup cream (half and half will work)
1/2 teaspoon black pepper
1/4 teaspoon salt
Heat 2 tablespoons butter in a medium saucepan (or you may just spray the pan with non-stick spray).
Add garlic and onions. Cook and stir over medium heat for 1 minute. Add mushrooms and continue to cook for 3 - 4 minutes, until mushrooms are tender. Add 1 1/2 cups of the chicken broth. Mix remaining 1/2 cup of chicken broth with flour until smooth. Add to pot along with wine, Worcestershir sauce and basil. Stir well. Reduce heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally.
At this point, you may process the soup in a blender or food processor and puree' it for a smooth soup. I preferred to leave ours chunky this time.
Mix yogurt and cornstarch in a small bowl. Add to soup along with milk and cream. Don't allow soup to boil. Stir until well blended and heated through, about 2 - 3 minutes. Season with salt and pepper. Serve immediately.
Makes 4 servings. (You can easily double or triple this recipe.)