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.
- 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
- 1/2 cup fat free half and half
Garnish with some sliced mushrooms. Healthy soup ready.