Creamy Mushroom Soup

Today is just one of those days.  You know those ones when you have a reasonable sized list of to-do’s but mid afternoon you look at the list and realize that almost none of it has been done?  I don’t know where the day has gone, although I can’t complain too much, I have got the major things on my list done.  I will complain though, that my only kitchen time so far today was cooking a big pot of beans for chili tomorrow and doing dishes, which is lame!  I definitely need some creative time in the kitchen!  But speaking of not knowing where the day has gone, I think I’ll stop typing about not getting things done, haha.

So, I’ve been on a huge soup kick lately.  Yesterday was rainy and grey all day, which by my definition is a soup day.  Today however has been bright and sunny and warm which is totally not a soup day to me, but I’m still headed into the kitchen to make another batch of this after I click publish.  To be totally honest, I’ve made this twice already, it’s really that good even though it’s nothing fancy.  I blame it on being mushroom deprived though.  I can hardly ever think of yummy mushroom ideas, especially since the hubby wont touch them.  But this, I don’t mind keeping all to myself.  Or at least just sharing with the kids.

Ooh, and speaking of warm weather.  I was totally surprised and excited to find things sprouting out in our yard and even in my herb bed.  I even got this fresh thyme out of my garden.  I’m so excited for green things in our yard, it’s not even funny!  I didn’t share anything about our garden last year, but I’m looking forward to sharing at least a little bit this year.  There’s nothing more exciting to me than food growing in my own yard 😀

[print_this]Creamy Mushroom Soup

Serves 4

• 2 tbsp butter
• 1 medium sized onion, finely diced
• 2 stalks celery finely chopped
• 1 lb white button mushrooms, finely chopped
• 2-3 tbsp flour
• 3 1/2 C milk(I used whole milk, but a lower fat milk would be fine)
• 1 1/4 tsp salt
• black pepper to taste(I use about 1/4 tsp)
• 1 tsp fresh thyme(optional)

In a medium sized pot, melt the butter over medium heat.  Once hot, add the onion and saute for 3-4 minutes before adding the celery as well.  Continue to cook until the onion and celery are mostly softened, about another 4 minutes.  Add the mushrooms and mix well.  Allow them to cook until they have shrunk slightly.  Continue to stir while they cook.

To the vegetable mixture, add the flour and mix very well.  Then add the milk and again, mix very well to incorporate all the flour so that it isn’t lumpy.  Bring to a boil and simmer for just a couple minutes until all the vegetables are tender and the mushrooms are cooked.  Season and serve.

The soup will thicken slightly more as it cools.  If you prefer a thicker soup you can puree about 1/3 of the soup, or leave it and reduce the milk by 1/2C.  You can also increase the amount of milk slightly for a thinner soup, just adjust the seasonings as needed.[/print_this]