I'm baaack!
Sorry to be MIA for so long, but it was a much needed break!
Well, we are smack dab into the season of Lent and I really love to have a simple, humble meal on Friday nights. I work weekends so it's nice to be able to prepare something early in the morning and let it simmer in the crock pot all day.
Trust me, try this soup and you'll never go back to that crap in a can again!
This week's Meatless Friday meal is:
Sorry to be MIA for so long, but it was a much needed break!
Well, we are smack dab into the season of Lent and I really love to have a simple, humble meal on Friday nights. I work weekends so it's nice to be able to prepare something early in the morning and let it simmer in the crock pot all day.
Trust me, try this soup and you'll never go back to that crap in a can again!
This week's Meatless Friday meal is:
Cream of Mushroom Soup
1 pound fresh mushrooms
1/4 cup butter
4 green onions, thinly sliced
3 cloves garlic, chopped
1 teaspoon chopped fresh thyme
2 tablespoons all-purpose flour
4 cups vegetable broth
1 cup light cream
salt and pepper to taste
1 tablespoon chopped fresh chives
Thinly slice the mushrooms, discarding any of the tough stalks. Melt the butter in a heavy-based pan and cook the green onion, garlic and lemon thyme, stirring, for 1 minute, or until the garlic is golden. Add the mushrooms, salt and pepper. Cook for 3 to 4 minutes, or until the mushrooms just soften. Add flour and cook, stirring for 1 minute.
Remove from the heat and add the stock, stirring continuously. Return to the heat and bring to a boil, stirring. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.
Whisk the cream into the soup, then reheat gently, stirring. Do not allow the soup to boil. Season to taste with salt and pepper, and garnish with the chopped chives.
(You can puree this soup in the food processor if you or your children have issues with the texture of cooked mushrooms)
1/4 cup butter
4 green onions, thinly sliced
3 cloves garlic, chopped
1 teaspoon chopped fresh thyme
2 tablespoons all-purpose flour
4 cups vegetable broth
1 cup light cream
salt and pepper to taste
1 tablespoon chopped fresh chives
Thinly slice the mushrooms, discarding any of the tough stalks. Melt the butter in a heavy-based pan and cook the green onion, garlic and lemon thyme, stirring, for 1 minute, or until the garlic is golden. Add the mushrooms, salt and pepper. Cook for 3 to 4 minutes, or until the mushrooms just soften. Add flour and cook, stirring for 1 minute.
Remove from the heat and add the stock, stirring continuously. Return to the heat and bring to a boil, stirring. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.
Whisk the cream into the soup, then reheat gently, stirring. Do not allow the soup to boil. Season to taste with salt and pepper, and garnish with the chopped chives.
(You can puree this soup in the food processor if you or your children have issues with the texture of cooked mushrooms)
3 comments:
Looks like you have another winning recipe. :) So far I have made your Salmon Patties and your Stuffed Spinach shells and will keep on going with your GOOD recipes!!! Thank you!! Your recipes use things we always have in the pantry and sound so good! :) Sarah
Thanks Sarah! I try to keep it easy and affordable. Hope you enjoy~
Welcome back! It is always nice to have a break from this sphere to enjoy (or endure as the case may be) the real sphere. :-D
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