The color of this cream mushroom soup isn’t all that attractive, but my, oh, my, the flavor! I love it. You can find the recipe here. In fact, you’ll find twenty-one recipes at that site. I changed a few ingredients…evaporated milk for light cream, cranberry juice for the wine, and just one onion instead of a whole cup. I also pureed the soup with my emersion blender (one of my favorite kitchen tools), so that my husband could enjoy the mushrooms. He likes the flavor but not an overwhelming amount in a dish. This soup calls for two pounds…a lot!
I paired it with sunflower bread. Go here if you want that recipe. We also had slices of extra sharp cheddar cheese. This meal was light but satisfying…just what Kevin wants after all those Christmas cookies!
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