[caption id="attachment_222" align="aligncenter" width="300" caption="Nothing like creamy mushroom soup on a rainy day. And it's Type B perfect."][/caption]
Mushroom soup easily ranks as one of my favourite things to eat. Especially when its cold outside. For the longest time, homemeade mushroom soup for me meant a can of Campbells' (I'd add some milk and call it my own).
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Then, one day I decided to try making my own from scratch. I figure, this way I could add more yummy mushrooms!
Cranking open a can of Campbells is way cheaper than making your own mushroom soup but homemade soup is a gazillion times more tasty. And, seriously, its almost as easy.
♣ Delish Mushroom soup
3 cups mushrooms (Swiss button/ shitake/white button ... as long as it's fresh), cut into 1 inch pieces.
1.5 cups leek, sliced.
300ml vege stock
pepper and salt
Heat some butter in a saucepan and add leek when hot. When soft, add mushrooms and cook till browned -- about 5-7 mins. Add pepper. Add stock and cook till it simmers. Add millk -- about 1/2 cup or 3/4 cup and salt and cook till it simmers. Turn off fire.
Blend (depends on what consistency you want. I like it a but chunky).
Return to stove and cook till it simmers. Add cheese. turn off. Serve with croutons or saltines or crackers.
burp and smile.