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Prep Time: 7 Minutes Cook Time: 30 Minutes |
Ready In: 37 Minutes Servings: 4 |
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This is a great tasting soup and not much work. Ingredients:
1 package baby portabella mushrooms (or whatever you like) |
2 cups water |
1 can evaporated milk |
1 teaspoon white wine |
1 small onion |
1/4 cup butter |
salt and pepper |
1/4 cup flour or 1/4 cup cornstarch, to thicken |
Directions:
1. Cut up mushrooms however you like (I just sliced them and it was fine, you could even buy the mushroom presliced) Melt butter in a medium saucepan and cook onions to soften.
2. Add mushrooms and cook about 2 or 3 minutes just to extract a little flavor.
3. Add the milk, water, wine and flour.
4. Cook over medium heat stirring constantly until the soup boils.
5. You want to heat it slowly to avoid burning the milk.
6. Once the soup reached a boil, I turned the heat down to simmer and let the soup simmer a little to thicken it more and concentrate the flavors, but that is optional.
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