#23 Mushroom soup

I loved this soup.  I had a big party with about 80 people.  Afterward I had quite a bit of leftovers.  I made this soup with the leftover ingredients I didn’t use in my spinach salad.

1 purple onion (any onion will do) shredded thinly in my food processor.
        saute in butter in soup pan.
1-1/2 to 2 quarts of thinly sliced baby bella mushrooms (again any mushroom would work)
         add to the onions and heat up
1 lb crumbled bacon (I really think this is optional to the soup, I would have loved it without it.  If I was making it from scratch I would have cooked the bacon and then sautéed the onions in the bacon grease)
  •           add to soup
  • cover with milk as much as you want.  Bring almost to a boil and thicken, here’s how:
  •          put 2 cups of milk in a bowl and add 3/4-1 cup (this is for about a gal of soup) of white flour to the milk.  Whisk until smooth and all the lumps are gone.  Add into the hot soup a little at a time whisking all the while.  The soup will thicken right before it boils.  You don’t want a milk soup to boil so turn off heat after it thickens.
  • Salt and pepper to taste
  • Add a couple of handfuls of shredded swiss cheese and stir till melted.  Or add cheese as garnish on top.  YUM!
     

    Enjoy 🙂

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