Mushroom Soup

This has been a bit of a dramatic week for us. Our hot water tank started oozing water last week – turns out the weld inside broke and it had to be replaced. This was inconvenient but didn’t hurt since we rent and it’s the landlord’s issue not ours (thank goodness).

Then our dryer died the other day. Seems that when our windows were replaced back in the fall, the dryer had to be pulled away from the wall and when it was put back a twist and some new duct tape happened to the tubing, which sort of clogged up the works and cooked the dryer. The tubing was clear the last time it was checked, probably about 6 months ago. However it happened, the dryer had to be replaced and that was our problem. It is absolutely shocking how much a basic white Maytag dryer is. The last one I bought (the one that just died) was used and refurbished and was $225. This new one was so much more.

While we were messing around in the laundry/utility room, we decided to replace the hoses on the washing machine since they’ve been on for a few years now (since we bought the washer 8 or 9 years ago). That ended up dumping a fair amount of water on the floor but was, ultimately, a successful endeavour.

Initially for supper I was going to try making eggplant parmesan – what I decided was that we needed some comfort food which meant mushroom soup and crackers.

Mushroom soup is a guilty pleasure I’ve indulged in over the years. The canned stuff is not great but every once in a while I just gotta have it. Now, I don’t have to. The lovely lady at Gimme Some Oven created a beautiful condensed mushroom soup recipe and it is my go to, every time – I do fiddle with it, but I leave the basics alone.

Ingredients:

  • 4 cups of stock, chicken, beef, mushroom, vegetable
  • 2 cups milk
  • 1 cup flour
  • 1-1/2 cups chopped mushrooms (I used baby Bellas – it took 6)
  • 1-1/2 tsp salt
  • 1 tsp garlic powder (I also added some minced garlic – it keeps the vampires away)
  • 1 tsp black pepper (I went a little overboard this evening and it was extra peppery)
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp thyme
  • 1 tsp Worcestershire sauce

When I chop the mushrooms, I leave them a reasonable size. I don’t want teeny, tiny pieces of mushroom shrapnel, I want pieces of mushrooms.

Heat up the stock. Add the flour into the milk and whisk until well combined.

Add to the heated up stock and simmer until thickened. Add the mushrooms and spices and let everything simmer for 15 minutes or so, until the flavours combine and the mushrooms have softened a bit.

Such good soup.

This is a condensed soup, so to serve it, add a couple of cups more of milk or cream.

Serve hot.

Look at those pieces of mushroom!

Be a complete child and add a whackload of salted top crackers! It’s the only time I do this, so many crackers that the soup is pretty much solid. Kind of embarrassing, but absolutely worth it. I wish we had oyster crackers in Canada – from what I’ve heard, they would probably be really good in this soup.

The only problem with this soup is that there is never enough left over for me to freeze and have another night, no matter how many times I multiply the recipe.

*Depending on the broth, this could be a vegetarian soup. Change the flour and it could be gluten free. Change the milk and it could be vegan.

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