Norma's Mushroom Soup

After my husband brought home some wonderful cream of mushroom soup from Malabar Farms Restaurant on Sunday, I decided I wanted to try making it. I googled, and I asked on FB, but didn't find or hear anything that resembled what I tasted. So I made it up, using what I do with all vegetable soups. Broth, potatoes, onions, a blender, plus half and half or milk or canned milk and whatever is the vegetabe of the day--broccoli or sweet potato or carrot. Here's how it worked out.

1 can (8 oz.) beef broth
2 medium size potatoes, peeled, cut in small chunks
1 medium onion

Cook together until soft, then removed the solids and run through the blender. Return to the broth.

Add 8 oz. half and half, or whatever you have. If you want fewer calories, use milk.

Meanwhile saute 8 oz or so of sliced or chopped fresh mushrooms (mine were organic from Canada) in a little olive oil. While cooking (shrinks), sprinkle with a little flour, pepper and thyme. Stir frequently. When the mushrooms have browned, add to the broth/potato mixture.

I checked some on-line recipes that used a little sherry, but I didn't have any so I sprinkled in a little Merlot, maybe a TBsp. Tastes great.

I decided to use beef broth instead of chicken, which I usually use. It just sounded better with mushrooms. The potatoes, in any vegetable soup, provides the thickening. Plus, I think it makes the soup much more hearty than making a white sauce.

If you have a better one or a favorite--let me know. I'd invite you over for lunch but you probably live in Florida, Georgia or California.

This in the blog so I don't lose it.