Thursday, October 18, 2012

Best Cream of Mushroom Soup Ever

This past Sunday night, J + I wanted to make some soup for dinner. 
Maybe it was the chilly weather or the need for comfort after a long weekend, but we knew our friend Matt's recipe would be the perfect soup for the occasion. Matt first made this soup during a cabin weekend a few years ago and we've been hooked ever since!

What you'll need (serves 4):
  • 1 lb mushrooms (I typically use white mushrooms, but portabello would also be great)
  • 1 small onion
  • 1 can of vegetable broth (regular can size)
  • 1 can of evaporated milk (soup can size 13 oz)
  • 3 tablespoons of butter
  • 1/4 cup flour
  • Salt and pepper to taste

First, saute the onions in the butter. Once almost done, add the chopped mushrooms and cook until tender.
Then add the flour, salt, and pepper  to the onions and mushrooms and continue to stir for 3-5 minutes.
Next, add the vegetable broth gradually (you can use chicken broth, but since we are vegetarian we substituted with vegetable broth). Once incorporated, add the evaporated milk.
 Finally, let the soup simmer for 20 minutes. Enjoy!
This soup is so wonderful and perfect for cozy nights at home. We love to eat it with toast (or croutons).

What are your favorite soup recipes?

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