This recipe is taken from the 1974 Milk Calendar. Homemade soups don't have to be fussy and time-consuming to make. Here's one that takes fresh milk and fresh mushrooms and puts them together with a minimum of preparation and a maximum of flavor- no stock pot, no hours of simmering.
- Prep: 10 min
- Cooking: 20 min
- 1/2 lb (225 g) fresh mushrooms thinly sliced
- 1/4 cup (60 mL) chopped onion
- 2 chicken bouillon cubes in 2 cups (500 mL) of boiling water OR 2 cups (500 mL) of chicken broth
- 1/4 cup (60 mL) butter
- 3 tbsp (45 mL) all-purpose flour
- 1 1/2 tsp (7 mL) salt
- 1/4 tsp (1 mL) poultry seasoning
- 3 cups (750 mL) Milk
In a medium saucepan combine mushrooms, onion, bouillon cubes and water or chicken broth. Cover and simmer 20 min.
Meanwhile, melt butter in a large saucepan. Blend in flour, salt and poultry seasoning. Gradually stir in milk.
Cook over medium heat stirring constantly until smoothly thickened and mixture comes to the boil. Stir in mushroom mixture, undrained. Serve hot.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||15 % / 161 mg|
|Vitamin B12:||31 %|
|Vitamin D:||34 %|