Nothing like creamy mushroom soup on a rainy day. And it's Type B perfect.
Mushroom soup easily ranks as one of my favourite things to eat. Especially when its cold outside. For the longest time, homemeade mushroom soup for me meant a can of Campbells’ (I’d add some milk and call it my own).
Hello, old friend
Then, one day I decided to try making my own from scratch. I figure, this way I could add more yummy mushrooms!
Cranking open a can of Campbells is way cheaper than making your own mushroom soup but homemade soup is a gazillion times more tasty. And, seriously, its almost as easy.
♣ Delish Mushroom soup
3 cups mushrooms (Swiss button/ shitake/white button … as long as it’s fresh), cut into 1 inch pieces.
1.5 cups leek, sliced.
300ml vege stock
milk
pepper and salt
Parmesan cheese
Heat some butter in a saucepan and add leek when hot. When soft, add mushrooms and cook till browned — about 5-7 mins. Add pepper. Add stock and cook till it simmers. Add millk — about 1/2 cup or 3/4 cup and salt and cook till it simmers. Turn off fire.
Blend (depends on what consistency you want. I like it a but chunky).
Return to stove and cook till it simmers. Add cheese. turn off. Serve with croutons or saltines or crackers.
burp and smile.
this one too, have it on the menu for next time please.