Here's another good recipe... apparently. Actually,
mushrooms tend to set off my
asthma, even when cooked, but this stuff smells great, and my
wife is always asking me to make it. The blending is not necessary, but I made up this
recipe when my wife had her
wisdom teeth out, so I wanted it to be smooth. It works really well done this way, and has a nice
consistency.
Ingredients:
- 1/4 c. butter
- 2 c. milk
- 1 c. water
- 1 lb. portabella mushrooms, chopped (I use the "baby bellas")
- 3 cubes chicken or veggie boullion (if you think this will be too salty, add one at a time)
- 1/2 c. grated mozzarella
- 2 T flour
- 1/2 to 1 onion (depends on the size and how much you like onions- I use the big yellow sweet ones.)
- salt (I use Lawry's Seasoned Salt)
- white pepper
- garlic (i use the already-chopped-in-oil kind, a heaping teaspoon of it, but we're garlic people)
Dee-rections:
Melt the butter in a
soup pot and mix in flour with a
wire whisk. Add the milk slowly, and knock apart any lumps. bring this to a low boil and add the onion, garlic, and boullion. Continue to
simmer until the onions are clear and the boullion is all mixed in, stirring often. Add the mozzarella and stir it in.
The
sauce will be pretty thick at this point, so add in a little of the water and the all of the mushrooms. As the mushrooms cook, they'll release water, so be careful not to add too much water initially. You can always add more. Let the
soup cook down for a while, and add salt and pepper to taste. Taste it (or get a helper to taste it) to see if it's yummy.
OPTIONAL: At this point,
stick it in the blender and blend it on a medium setting until it's
smooth and beautiful.
ALSO OPTIONAL: You can add either white wine or a small amount of good
scotch whiskey (I've tried several, and the only one that didn't seem to work was
Cutty Sark- but then it doesn't even taste good by itself) to this for extra fun beautiful-ness.
YER DONE!