Sunday, November 22, 2009

Mushroom Soup

There is a lot in this recipe that I substituted. It was probably not as good as the original recipe, but it was still pretty darn good. Experimenting can sometimes give good results. This is one of them.


- 1/4 cup of butter (I used margarine)
- 1 chopped onion
- 1 cup half/half. (I used 2% milk)
- 2 tbsp of flour
- 1 cup of chicken broth
- Salt and Pepper to taste
- 2 cups of mushrooms (I used regular white ones)

On medium-high heat, melt the butter. Add the mushrooms and onion and let them sautee for about 5 minutes, or until they're soft.

Add the flour and mix until evenly blended. It will make a sticky paste.

Stir in the chicken broth and cook while stirring until it starts to boil.

Add the half-half (milk), salt and pepper.

Bring to the point just before boiling.

Stir often. Heated dairy will create a film on top or burn at the bottom if not stirred.

Serve right away and store any left-over quickly in the fridge.

You can try it with different kinds of mushrooms. There are many, so try the ones you like!

Click here to link to the original recipe.


  1. Can I replace the mushrooms with chicken and the milk with lobster?