Time really flies. Christmas came and went, and were already two weeks into the new year. Life took me on its usual roller coaster and things are finally a bit brighter for me. New year, new me. Everyone says it… but I’m really working on it. I’ve got this new “glass half full” attitude, I’m bitching less, meditating more, and letting things go. And…. I feel great. But enough about me, let’s get in a new recipe for you guys.
Food blogging is not as easy as I imagined. You make mistakes (wait till I blog about my pesto disaster), and practice makes perfect, which means I have to actually make the recipe more than once. Because if there’s one thing you should know about me is that I am not perfect, nor what I do is always perfect, but I sure as hell try.
Anyhow, I have successfully made the following recipe more than 5 times. LOL. It is absolutely delicious. The first time I made it I was so excited that I nearly chopped my finger off while cutting the onion. The second time, I forgot the sour cream. But now I got it down to the tee. With that said, I really do hope you like the recipe, one that is sure to keep your house full at dinnertime.
Creamy, cheesy, mushroom soup :)
What you’ll need:
- Butter (4 – 5 tablespoons)
- One white or yellow onion, chopped (makes about 2 cups)
- One pound of baby portabella mushrooms, washed and sliced
- Dry dill weed
- Soy Sauce
- Two cups of chicken broth
- One cup of milk
- All-purpose flour
- Lemon juice
- Fresh Parsley (finely chopped)
- Sour cream
- Shredded mozzarella cheese
*A few side notes: Instead of slaving over an onion, crying like a fool, do yourself a favor and buy the onion chopped. Two 8-ounce packages make a full onion. Trust me, I almost lost my thumb while chopping up the onion! While you’re at it, buy the mushroom sliced. It’ll cut your cooking time immensely. Use a large pot! My first pot overflowed by accident. Lol. -_-
- In a large pot, set your stove to medium-high, and melt 4 tablespoons of butter. Once butter has melted, add the chopped onions and sauté for 5-10 minutes.
- Next, add the sliced mushrooms. Sauté for another 5-10 minutes.
- Now add 2 cups of chicken broth, 2 teaspoons of dried dill weed, 1 tablespoon of paprika (a little less, if you’re not a fan of spice), and 1 tablespoon of soy sauce.
- Let it simmer one medium-low for about 15 minutes.
- In the meantime, using a separate bowl, dissolve 3 tablespoons of flour with a cup of milk. After the 15 minutes are up, pour in this mixture, making sure the flour has fully dissolved and stir well to blend. Let it sit on low heat for another 15 minutes. Stir the soup occasionally.
- Next, add 1 teaspoon of salt, the chopped parsley, 2 teaspoons of lemon juice, and black pepper to taste. Half of a teaspoon should be good enough.
- Mix well and let it sit on low to simmer for about 5 minutes.
- The cheese is the finally touch. Once served in a bowl sprinkle the shredded mozzarella cheese on top. I love cheese (something most of my followers must know by now) so granted, me saying sprinkle really means almost a handful. Lol. So add the cheese as your so desires. And you can use a parsley leave to set in the middle for decoration.
- Serve the soup with a side of toasted French bread, cheese bread, crackers, or by itself. The soup itself is delicious, so anything else is really an add-on.
10. ENJOY !❤