This was so quick and easy to make.  I made it for lunch today just because I felt like soup and didn’t want to eat the canned version.  You could put anything in this cream soup that you like (spinach, chives, tarragon) just be creative.

• I sliced about 10 mushrooms and sauteed then in a cast iron fying pan in a little olive oil
• sliced up a small onion, and after the mushrooms were brown, I added the sliced onion and sauteed them together for a minute.
• Add about 1/2 cup of chicken stock
• then add 1/2  to 1 cup fat free canned skim milk (I think this just makes the soup a bit creamier but you probably could use skim milk)
• simmer a few minutes to mix the flavors
• I added about 1/2 tsp. tarragon just because I love the flavor
• If you want a thicker version, dissolve 1 to 2 tsp. cornstarch in the same amount of water and add to the soup.  Simmer until thick.

This was so quick and easy, I hadn’t made it before and didn’t have a recipe, just thought I’d try the vegetables together to see how it worked.  I was really pleased with the result.  It makes one bowl of soup.  Hot and fresh!  Any fresh herbs would be great too.

Posted on June 16th, 2007 by neslyn
Filed under: Soups