Clean out the Fridge Soup

 

Slow Cooker Pesto Minestrone

 

Carrot Dill Soup

 

Curried Carrot Coconut Soup

 

Meatless Minestrone

 

Slow Cooker Corn Chowder

 

Tasty (and easy) Mushroom Soup

6 cups sliced mushrooms

2 cups chicken broth

½ cup chopped onion

¼ tsp thyme

¼ tsp pepper

¼ tsp salt

3 tbsp butter

3 tbsp flour

1 cup milk (or half and half cream)

2 tbsp sherry (optional)

Fry onions in a tsp of oil in a large saucepan until translucent – 5-7 minutes.

Add chicken broth, sliced mushrooms, thyme, pepper and salt. Bring to boil, then turn heat to medium low, boiling gently for 10 – 12 minutes, until mushrooms are tender.

Using a hand immersion blender (or by placing mixture in a blender once cup at a time), puree the mixture. Try to leave some larger pieces of mushrooms for contrast in overall soup texture.

In a small saucepan, on medium heat, melt the 3tbsp butter until almost brown. Whisk in the 3 tbsp flour to form a paste. Continue stirring for 2 minutes, making sure not to let the paste brown.

Whisk in the milk (or half and half cream).

Add the paste to the mushroom mixture, stirring constantly until thickened. Add more milk or chicken broth if mixture is too thick and a thinner consistency is desired.

Add sherry (optional).

Enjoy!!

Submitted by Josy Burrough