Mushrooms are something I started using only over the past couple of years and I buy it mainly because the kids love it. I started off with just a couple of dishes and then managed to find more uses for mushrooms. To add to the collection I decided to make mushroom soup after coming home with a big box of mushrooms. Now, that reminds me that I have to finish up the remaining mushrooms.

The soup is very easy to make and hardly takes time. I have used baby portabella mushrooms, but button mushrooms work well too. Full fat milk or half and half can also be used. Recipe adapted from Mallika Badrinath book – Vegetarian soups.

Ingredients

• 1/2 tbsp butter
• 1/2 tbsp olive oil
• 1 cup sliced onions
• 3 cups sliced mushrooms
• 1 tbsp whole wheat flour
• 1.5 cups fat free milk
• Salt
• Pepper
• 1/2 cup fat free half and half

Method

Garnish with some sliced mushrooms. Healthy soup ready.

Enjoy!