Made a small batch yesterday from scratch and, oh man, the
best I've ever had.

I didn't look anything up - I just winged it, but I'm sure
I remembered from the recent talk when Notbob made some.

Started out with a killer batch of chicken/veggie stock/broth.
Made that in the crockpot about a month ago. The taste is so
good and intense, I didn't add any spice or herbs to this.
None was necessary at all.

4 cups of this broth (and I reserved 5oz for later)
5 oz white button mushrooms sliced
5 oz baby portabella mushrooms sliced
1 medium onion chopped

Sauteed the mushrooms and onion in butter for a few minutes.
I added about 1/2 of them to the broth then put into a
blender and pureed them.

I put a heaping tablespoon of corn starch to the reserved
5oz of broth, shook that up and added it to the pot with the
pureed mess. Cooked for a few minutes. This thickened it up
a bit but not too much.

Then I added the remaining half of chopped mush and onions

As an after-thought, I wanted to add a bit of egg noodles.
Didn't have any so I broke up a small handfull of linguini
into maybe 1.5" pieces. I cooked these separately in some
salted water, drained then added them into the soup.

This was a good addition. I still have more than half of
this left. Lunch today too.
Served with 2 buttered rolls.

"Gary" wrote in message ...

Made a small batch yesterday from scratch and, oh man, the
best I've ever had.

I didn't look anything up - I just winged it, but I'm sure
I remembered from the recent talk when Notbob made some.

Started out with a killer batch of chicken/veggie stock/broth.
Made that in the crockpot about a month ago. The taste is so
good and intense, I didn't add any spice or herbs to this.
None was necessary at all.

4 cups of this broth (and I reserved 5oz for later)
5 oz white button mushrooms sliced
5 oz baby portabella mushrooms sliced
1 medium onion chopped

Sauteed the mushrooms and onion in butter for a few minutes.
I added about 1/2 of them to the broth then put into a
blender and pureed them.

I put a heaping tablespoon of corn starch to the reserved
5oz of broth, shook that up and added it to the pot with the
pureed mess. Cooked for a few minutes. This thickened it up
a bit but not too much.

Then I added the remaining half of chopped mush and onions

As an after-thought, I wanted to add a bit of egg noodles.
Didn't have any so I broke up a small handfull of linguini
into maybe 1.5" pieces. I cooked these separately in some
salted water, drained then added them into the soup.

This was a good addition. I still have more than half of
this left. Lunch today too.
Served with 2 buttered rolls.

=====

Sounds jolly good, Gary!



--
http://www.helpforheroes.org.uk

On 3/5/2017 9:56 AM, Gary wrote:
> Made a small batch yesterday from scratch and, oh man, the
> best I've ever had.
>
> I didn't look anything up - I just winged it, but I'm sure
> I remembered from the recent talk when Notbob made some.
>
> Started out with a killer batch of chicken/veggie stock/broth.
> Made that in the crockpot about a month ago. The taste is so
> good and intense, I didn't add any spice or herbs to this.
> None was necessary at all.
>
> 4 cups of this broth (and I reserved 5oz for later)
> 5 oz white button mushrooms sliced
> 5 oz baby portabella mushrooms sliced
> 1 medium onion chopped
>
> Sauteed the mushrooms and onion in butter for a few minutes.
> I added about 1/2 of them to the broth then put into a
> blender and pureed them.
>
> I put a heaping tablespoon of corn starch to the reserved
> 5oz of broth, shook that up and added it to the pot with the
> pureed mess. Cooked for a few minutes. This thickened it up
> a bit but not too much.
>
> Then I added the remaining half of chopped mush and onions
>
> As an after-thought, I wanted to add a bit of egg noodles.
> Didn't have any so I broke up a small handfull of linguini
> into maybe 1.5" pieces. I cooked these separately in some
> salted water, drained then added them into the soup.
>
> This was a good addition. I still have more than half of
> this left. Lunch today too.
> Served with 2 buttered rolls.
>
Sounds tasty, although I would never have thought to add pasta to
mushroom soup. Or corn, which you mentioned today.

I have been thinking about making some corn chowder...

Jill