What's Cooking Wednesday - Southern Mushroom Soup

Okay let me start off by saying the bus problem has been solved. Michael talked to the Principal today and he was very apologetic. He was under the impression that all the parents had been informed well in advance of this change by the transportation company. He had no problem with switching Abby back to her old bus and according to Abby (and the bus driver) was actually down in her class to handle her getting on the right bus this afternoon himself. So I really can't complain about anything. Must remember to give him a very sincere thank you at the Open House this week.

Okay on to what you're really here for, the food porn. So the soup thing has subsided a great deal, but I'd be lying to you if I say I've completely stopped making soup because I haven't. Maybe if we were enjoying some traditional spring type weather I'd have lost the desire to make it, but since the weather is staying rather determinedly fall like, soup will stay on the menu. One of my favourite soups is cream of mushroom, but it's not easy to find a really great canned cream of mushroom soup. Not surprisingly, I suppose.



Southern Mushroom Soup

2 cups chopped fresh mushrooms 1 small onion, chopped 2 cups chicken broth 3 tablespoons butter, melted 3 tablespoons all-purpose flour 1 1/2 cups milk 1/2 cup heavy cream 1 pinch salt and pepper to taste 4 slices white bread, toasted 1 tablespoon softened butter 1 cup shredded sharp Cheddar cheese

In a large saucepan, combine the mushrooms, onion and chicken broth. Bring to a boil, then simmer covered for 15 minutes over low heat.

Stir together the melted butter and flour to make a paste. Stir the paste into the pan with the vegetables. Increase the heat to medium, and gradually stir in the milk. Continue stirring constantly.

When the mixture thickens and begins to boil, stir in the cream. Cook over low heat without boiling for about 10 minutes, or until the mushrooms are tender. Season with salt and pepper.

Ladle the soup into bowls, and trim pieces of toast to fit the bowls. Butter the toast, and place on top of the soup. Sprinkle the cheese over the bread and serve.

Recipe Notes: Well as you can see I didn't bother with the toast and cheese. I also used half and half instead of the heavy cream. I really didn't think it was necessary the soup was nice and creamy without it. The only thing I would suggest with this recipe is to double it because it really doesn't make a whole lot of soup, not if you're looking to serve a small crowd or looking for leftovers. 5/5

Still Hungry?

Fish in Foil Packet at virtually there

or how about Pancetta and Onion Fritatta over at bleeding espresso...

What's the big deal about What's Cooking Wednesday and how do I play?

What's Cooking Wednesday was born out of a desire to get out of that "what's for dinner" rut. Playing is easy, wait until Wednesday rolls around and post a recipe that has been tried and tested by you. Pictures are always appreciated, but not necessary to play. Then drop me an email or leave a comment letting me know you played so I can add you to the WCW weekly master list.


Today's wcw is dedicated to Candrea. You'll do fine honey, it's not as hard as it looks. Especially if Mom buys you groceries.