Ingredients and directions
- Chopped up 2 lbs of organic mushroom
- Chopped up 2 very large onions
- 4 cloves garlic chopped
- Threw them all together in a pot with a bit of butter. Covered them and let them simmer for about 1/2 an hour.
- Poured one box of organic veggie soup stock and about 4 cups of organic milk into the mushroom, onions and garlic. Took off the heat immediately.
- Grated one 8 oz pack of yogurt cultured cheese with herbs and garlic
- Dumped it all into the mushroom with milk and veggie stock.
- added salt and a bunch of pepper
Let it cool.
- Came back and pureed the whole shebang.
- Had a cup of very delicious soup.
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#1 by Wandering Coyote - August 28th, 2009 at 11:30
Beautiful job! I love home made cream of mushroom stuff but the canned stuff is NASTY! I might try making my own this fall, when soup season comes into full swing.
#2 by monicajane - August 28th, 2009 at 11:32
thanks…yes, it’s yummy and a hell of a lot better homemade.
I must admit, though, I have fond memories of the crap which is Campbell Soup Cream of Mushroom!!
#3 by Wandering Coyote - August 28th, 2009 at 12:25
I love the Campbell’s Cream of Chicken, but only buy the cream of mushroom if I’m making tuna casserole.
#4 by Tina - August 30th, 2009 at 13:21
Hi Monicajane – I have to tell you, I love soup, and this looks great. Homemade soup is a such a comfort food to me.
#5 by monicajane - August 30th, 2009 at 13:28
yes, I’m actually very ill with a chronic condition…cooking is very difficult and it’s hard for me to eat much of the time but I’m such a hard-core foodie it’s the last thing I still try to do is cook food that will make me feel better.