Mushroom Soup

I was a the market the other day and grabbed some cremini mushrooms. I was craving some mushroom soup so decided I was going to make some. There is something about the earthiness of mushroom soup and the way it fills and warms your body. I was having an inspiring Sunday afternoon and wanted something for lunch other than left over pizza. So I dug through the pantry to see what I had to be able to make this work.

I had no cream so used 1% milk instead. I also didn’t have thyme in my pantry so used Marjoram. It worked! I also had some bacon grease from breakfast that I decided to use to sauté the onions in. I don’t know if it added flavor, but who cares! It’s bacon grease!!

Mushroom Soup

Ingredients:

24 oz cremini mushrooms, diced
1 large onion, diced
2 teaspoons Marjoram
2 cups 1% milk
2 tablespoons soy sauce
1 tablespoon corn starch
2 tablespoons bacon grease (or olive oil if you want to be boring)
salt and pepper to taste

Directions:

In a large saute pan over medium high heat, add bacon grease and diced onions. Cook about 6 minutes until onions are translucent and slightly browned, stirring occasionally. Add mushrooms. Cook around 10 minutes until mushrooms have released water and reduced down to half. Add Marjoram and soy sauce and stir well. Cook about 5 minutes more. Reserve 1 cup of the mixture.

In a blender, add milk and corn starch. Blend until combined. Add mixture into blender (except for the reserved mixture). Blend on high until smooth. Add blended mixture back into the pan along with the reserved mixture. Heat together on low heat. Slowly add salt and pepper, tasting along the way.

Serve immediately.

Mushroom Soup
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Ingredients
  1. 24 oz cremini mushrooms, diced
  2. 1 large onion, diced
  3. 2 teaspoons Marjoram
  4. 2 cups 1% milk
  5. 2 tablespoons soy sauce
  6. 1 tablespoon corn starch
  7. 2 tablespoons bacon grease (or olive oil if you want to be boring)
  8. salt and pepper to taste
Instructions
  1. In a large saute pan over medium high heat, add bacon grease and diced onions. Cook about 6 minutes until onions are translucent and slightly browned, stirring occasionally. Add mushrooms. Cook around 10 minutes until mushrooms have released water and reduced down to half. Add Marjoram and soy sauce and stir well. Cook about 5 minutes more. Reserve 1 cup of the mixture.
  2. In a blender, add milk and corn starch. Blend until combined. Add mixture into blender (except for the reserved mixture). Blend on high until smooth. Add blended mixture back into the pan along with the reserved mixture. Heat together on low heat. Slowly add salt and pepper, tasting along the way.
  3. Serve immediately.
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