Comfort Food: Mushroom Soup

This soup is easy to put together and has a couple of twists that make it better, in my opinion. Here’s what you need:

  • 2-3 T. oil or butter or a mix
  • 8-10 ounces button mushrooms, roughly chopped
  • 1 onion, peeled and chopped
  • 1-2 cloves garlic, minced
  • 1 potato, peeled (or not) and chopped
  • 1 can evaporated milk
  • 6 cups water
  • one healthy spoonful of chicken broth concentrate
  • 1/3 cup barley
  • 2 heaping T. flour plus small amt of water OR 2 T. blending flour
  • 1 tsp. turmeric
  • salt and pepper to taste

Heat the oil in a souppot. I used only oil. Toss in the chopped onion and let it brown slightly and wilt. Add in the mushrooms and potato. Add in the garlic. If you are using blending flour, add it now. If not, wait a bit. Pour in the water, stir in the concentrate and let come to a boil. Add in the barley. Let simmer for 40 minutes until the vegetables and barley are done. Add the can of evaporated milk. Stir well. Add the turmeric and pepper and check for salt. Some chicken broth concentrates are salty so be sure to taste before adding more. If you did not use blending flour, mix the flour with a little water to make a thin paste. Then stir into the soup and watch and stir while it thickens slightly. Add more water if needed and check seasoning. Serve!

This is really good and is creamy but you have not used cream. Turmeric is reputed to be a very healthy spice. It goes well with this combination. The barley and potato add depth.




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