I have made this soup 2 weeks ago, just before falling sick. It was a spur of the moment, what-do-I-have-in-the-fridge kind of thing. The result however, was gold. A definite keeper. Easy, economic, good-looking and delicious ( Sounds like a personal add now, doesn’t it ). This soup is soooo much better then your regular salty, chemical, canned c^%p. A crowd pleaser.

Cream of Mushroom soup

Ingredients:

1 Tbsp Canola oil
1 Tbsp butter
1 large onion, chopped
300-350 gr sliced white button mushrooms
4 small potatoes, peeled and cubed
1 Tbsp Soy sauce
2-3 cups boiling water (depends how thick you like your soup. It is always possible to add more at the end so don’t over do it)
1/3 cup cream (the fat percentage is up to you, I use what I have on hand)
Salt and Pepper to taste
a handful finely chopped parsley
** Optional but really really good: 2 dry mushrooms (shiitake or any other that you like, soaked it 1 cup hot water for 20 minutes at least)

Preparation:

Heat the oil and butter in a small pot and saute the onions for several minutes, until soft and transparent. Add the fresh mushrooms and cook together on medium heat for about 7-8 minutes, stirring often. Add potatoes, soy and water (use the flavorful soaking water of the mushrooms at this point if you are using them and add the mushrooms themselves, tough stem removed), lower the heat and cook until the potatoes are well-cooked. Blend soup until creamy with a blender stick straight in the pot (go get one, we’ve been through this before. you NEED this gizmo) Add salt a pepper to taste, more water in needed and your chopped parsley and cream.

This soup looks handsome decorated with a dollop of sour cream and some more chopped parsley.