Served With Oven Bottom Muffins, Topped with Garlic Butter Mushrooms, Lashings of Cheddar, a sprinkle of Red Onion & Scallions. Toasted under the Grill.
Ingredients:
- 1 pound of mushrooms, sliced
- 1 red onion, finely chopped
- 2-3 scallions, chopped
- 4 tablespoons of butter
- 4 tablespoons of all-purpose flour
- 4 cups of chicken or vegetable broth
- 2 cups of milk
- Salt and pepper to taste
- Fresh thyme or parsley for garnish
Instructions:
1. In a large pot, melt the butter over medium heat. Add the sliced mushrooms, chopped red onion, and scallions. Cook until the vegetables are softened, about 5-7 minutes.
2. Sprinkle the flour over the vegetables and stir to combine. Cook for 2-3 minutes to remove the raw flour taste.
3. Gradually pour in the chicken or vegetable broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook for about 10 minutes, or until the soup has thickened slightly.
4. Stir in the milk and continue to cook for an additional 5-7 minutes, or until the soup is heated through.
5. Season the soup with salt and pepper to taste. Blend if you want it smooth or just lightly blend if you want it chunky
6. Ladle the mushroom soup into bowls and garnish with fresh thyme or parsley.
Enjoy your delicious mushroom soup with red onion and scallions.
Happy Cooking Folks
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