So... it's spring which means that sometimes it's nice and sometimes it's not so nice. Today ended up nice but this is what my tummy wanted. Homemade mushroom soup. If you wanted to turn it into cream of mushroom you could, just add cream at the end.
Ingredients you will need:
5 to 8 cups of sliced and finely chopped mushrooms
1 32 oz box of beef broth
1 medium or small onion finely chopped
1/2 tsp dried thyme
pinch dried marjoram
Salt and pepper to taste (about a tsp of salt)
2 tbsp butter, divided
Slice your onion. In sautee pan melt 1 tbsp butter, add onions and a few pinches of salt. Carmelize the onions, like you would for french onion soup. on low heat. While your onions are becoming decadently delicious chop your mushrooms. I did small chunks because I really don't like having to use more appliances than necessary. If you will be blending your soup I don't think it matters how you chop them. Once your onions are ready in your big stock pot add broth, onions, mushrooms, and seasonings. Let simmer on low for 15 to 20 minutes. Once your mushrooms are tender and melty you are basically set. At that's point you can add your other nub of butter and/or your cream. Then puree if desired. Obviously I skipped that step. Onto the pics!
Thanks for reading! Catch you next time!