So last week I decided to make some soup just for me. No one in my family is a big mushroom fan, and I love them so mushroom soup seemed to be the answer. I had all the ingredients to make a cream soup so it all came together. So I thought I’d be a real pro and photo the steps to put in this blog, great idea right? Wrong, if any of you follow my fb page you will note that this is the pot of soup my camera phone landed in!!
The phone survived, only because I’m pretty sure that this soup is so thick from the cream, that the moisture didn’t penetrate as much as a broth soup would have. I knew I liked cream based soups better;). So as you read this I am starting to use a actual camera to take my food pictures instead of my phone, wish me luck.
1 onion chopped
salt and pepper
1/4 cup of flour
4 cups milk
2 cups cream or half &half
2 cups sliced mushrooms
2 Tbs (eyeball it) worcestershire sauce
1/4 cup Sherry (I used Cognac- either will work)-Optional, but I highly suggest it!
Saute the onion and mushrooms in the butter in the soup pot over medium heat, cook until tender @ 10 mins. Add the flour and cook 1 min more. Add the milk and cream, salt and pepper and bring to a simmer. Add the mushrooms and continue to simmer for about 20 mins. At this point you can either blend the soup or leave it chunky it is totally fine either way. Add the worcestershire sauce and alcohol and stir to combine. Ladle up and serve, this is the best mushroom soup ever!!