My recipe yesterday for Mushroom Burger Topping provided me with some leftover fresh mushrooms and a couple of additional leeks. Lo and behold, my Celebrating a Healthy Harvest cookbooklet featured a Fresh Mushroom Soup recipe that included both of these. I was ready to tackle it and see what difference is made from preparing this pantry staple from one's own ingredients.
I browned the sliced, fresh mushrooms in the bottom of a heavy stock pot; I removed them and then browned the chopped leek and added the wheat flour for thickening. (You also can use chopped onion if you don't have leeks on hand.) Into the mix went homemade chicken broth (collected from my stovetop pan after earlier boiling some chicken pieces). The simmered, thickened mixture went into a blender for pureeing before I added the low-fat evaporated mix and seasonings.
Man, did I feel pleased with myself when I finally was able to sample the finished brew! Homemade mushroom soup, along with some warm, crusty wheat bread—and the only can I opened was the one for the evaporated milk!
Fresh Mushroom Soup
2 tablespoons cooking oil
1 1/2 pounds fresh mushrooms, washed and sliced
1 large leek, chopped (white and green parts)
3 tablespoons wheat flour or corn starch
6 cups chicken broth (if using canned variety, choose reduced-sodium broth)
3/4 cup low-fat evaporated milk
1 tablespoon fresh parsley
salt and pepper to taste
In a large stock pot over medium heat cook mushrooms in 2 tablespoons of oil until the mushrooms are browned. Set mushrooms aside. Add 1 tablespoon oil to the pan. Add the chopped leek. Cook until soft, about 3 minutes. Stir in the flour (or corn starch); cook for another 2 minutes. Set aside one cup of mushrooms. To the pan add remaining mushrooms and broth. Gently simmer for 15 minutes; stir occasionally. Cool soup, then puree it in the blender until the liquid reaches desired texture. Add in reserved mushrooms, evaporated milk, and parsley. Stir; heat to serving temperature. Makes 6 servings.