Thursday, August 30, 2012

Tonight's Cream of Mushroom Soup

  • 2 TB olive oil 
  • 1 TB butter
  • 1 diced onion (I used red tonight)
  • 2/3 package mushrooms, thinly sliced & chopped (baby bella)
  • 3 TB flour (1 www, 2 a-p)
  • 3 cups milk (I'm really just guessing at quantities)
  • shake in some worcestershire sauce
  • shake in some tamari soy sauce
  • 1/4 cup potato flakes
  • 1/3 cup grated cheese (e.g. parmesan-gouda)
  • salt
  • fresh ground pepper
  • thyme
  • dill
  • sage
  • oregano
Melt butter in olive oil (or use all butter or all olive oil). 
Add the diced onions & sauté.
Add 3 tablespoons flour, stir, let brown for a minute or less.
Add chopped mushrooms. Stir.
Add 1 cup of the milk and stir. Then gradually add the rest.
Cook for a few minutes.
Shake in the worcestershire and tamari.
Thicken with the grated cheese, then the potato flakes.
Cook long enough to melt the potato flakes.
Season to taste.

Mushroom Paté:

If you use less milk, slightly more cheese, and grind it up, it probably makes a good paté.

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