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Mushroom Soup - Brandy Reaves's MySpace Blog


April 14, 2007 - Saturday
Mushroom Soup Category: Food and Restaurants
Well, I just finished chopping 16 ounces of mushrooms and YUCK! The little boogers just feel GROSS! I do not like mushrooms, can't stand the texture of them. Ewww... Matthew requested mushroom soup like his grandma, aka Mom, makes so I got the recipe and decided to make him some. I have never chopped and sliced mushrooms and I really considered wearing gloves because they feel as nasty on my hands as they do when I bite into one.
I must admit the soup smells really good, but I can't bring myself to taste it. I'll post the recipe here in case anyone reading this would like to try it. And, Beba, if you read this, and I know you will eventually, know that I must truly love you to do this for you. I think this would be the equivalent of me asking you to make me a tuna fish sandwich, and I'm pretty sure I know what your answer would be.

Mushroom and Onion Soup

1 8 0z package of fresh mushrooms
3 T. butter or margarine
2 med. onions chopped
2 T. flour
5 cups chicken broth
1/2 t. salt
dash pepper
1/3 cup uncooked long grain rice (whatever - I've used short or long - don't use Minute Rice!)
1 bay leaf
2 T. chopped fresh parsley (I never have any)

Trim mushroom stems level with the caps; finely chop stems and thinly slice caps. In a large sucepan melt buttter; add mushrooms and onions. Cook and stir over low heat for 5 minutes. Blend in flour; add broth, salt and pepper. Cook, stirring constantly, until mixture boils. Reduce heat. Add rice and bay leaf; cover and simmer for 15-20 minutes or until the rice is tender. Discard bay leaf. Sprinkle with parsley.
6:56 PM
1 Comment
2 Kudos



Catherine

Mmmm, sounds good. You know how we love the fungus.
Posted by Catherine on April 14, 2007 - Saturday - 10:59 PM