Light and Tasty Mushroom Soup |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a real vegetarian soup - no chicken stock in sight! It is creamy and rich-tasting, but it's lower in fat than many alternatives. Great start to dinner or a wonderful main dish with garlic bread and a salad.Wonderful for holidays. It's from the Deaf Smith Country Cookbook, an old favorite from the 70s. I've made it many, many times. Someone needs to try this with soymilk! Ingredients:
2 tablespoons oil |
1/2 cup onion |
4 stalks celery |
1 lb fresh mushrooms |
4 tablespoons flour |
6 cups milk |
salt and pepper |
soy sauce |
Directions:
1. Chop celery and onion into small pieces.
2. Heat the oil in a large saucepan. Add the oil, onion, celery and mushrooms. Stir often. When the veggies are soft, stir in the flour.
3. Lower the heat and then slowly add the milk. Stir often until slightly thickened. Add salt, pepper and soy sauce to taste. Start off with just a bit of soy sauce - too much can overwhelm the soup!
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