LittleDudesMom
Well-Known Member
Good Morning Sharon,
As requested, here is the mushroom soup recipe. What I like about this one - it's really easily adjusted due to individual taste, very, very light on waistline, and it doesn't make enough for an army!
'Shroom Soup
1 3/4 C Beef Broth
1 3/4 C Chicken Broth
*I make a lot of soup and stir fry and so I use a lot of broth - I really like the "better than boulon" which is in a little jar found with the broth - it's kinda expensive when you first look at the price, but it makes a ton of broth and ends up being more affordable and has a lot of flavor)
8 oz Sliced Mushrooms (I use a whole pound - 1/2 reg and 1/2 baby bellas and I chunk mine not slice 'cause that's what I like)
1/4 C chopped carrot
1/4 C chopped celery
1/4 C chopped onion - I use, at minimum, twice that amount
1/4 C fresh peas (or frozen) - I leave these out 'cause I don't like peas!
1/8 t fresh cracked pepper - I use at least twice that amount
1/8 t dry rosemary, crushed - I about double this
2 Cloves of garlic, chopped - I use at least 4 and I "paste" it (rub it on a small grater like a nutmeg grater)
1 small bunch of green onion, sliced (think the recipe called for like 1 T which is a joke...)
Bring all ingredients but green onion to a boil - cover and simmer 10 minutes - then add green onion - cover and simmer another 10 and it's done! When I first had this soup, my cousin made it. She likes soup where everything is really finely chopped. That's really what this recipe calls for. But I'm more of a chunky veggie peson and I like mine chunked. Plus - you know how much the mushrooms break down - if you slice them really thin to start with......
This is just from memory - I'll go look in my recipe notebook later and double check to make sure this is everything.
Enjoy,
Sharon
As requested, here is the mushroom soup recipe. What I like about this one - it's really easily adjusted due to individual taste, very, very light on waistline, and it doesn't make enough for an army!
'Shroom Soup
1 3/4 C Beef Broth
1 3/4 C Chicken Broth
*I make a lot of soup and stir fry and so I use a lot of broth - I really like the "better than boulon" which is in a little jar found with the broth - it's kinda expensive when you first look at the price, but it makes a ton of broth and ends up being more affordable and has a lot of flavor)
8 oz Sliced Mushrooms (I use a whole pound - 1/2 reg and 1/2 baby bellas and I chunk mine not slice 'cause that's what I like)
1/4 C chopped carrot
1/4 C chopped celery
1/4 C chopped onion - I use, at minimum, twice that amount
1/4 C fresh peas (or frozen) - I leave these out 'cause I don't like peas!
1/8 t fresh cracked pepper - I use at least twice that amount
1/8 t dry rosemary, crushed - I about double this
2 Cloves of garlic, chopped - I use at least 4 and I "paste" it (rub it on a small grater like a nutmeg grater)
1 small bunch of green onion, sliced (think the recipe called for like 1 T which is a joke...)
Bring all ingredients but green onion to a boil - cover and simmer 10 minutes - then add green onion - cover and simmer another 10 and it's done! When I first had this soup, my cousin made it. She likes soup where everything is really finely chopped. That's really what this recipe calls for. But I'm more of a chunky veggie peson and I like mine chunked. Plus - you know how much the mushrooms break down - if you slice them really thin to start with......
This is just from memory - I'll go look in my recipe notebook later and double check to make sure this is everything.
Enjoy,
Sharon
