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
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Add a couple of handfuls of shredded swiss cheese and stir till melted. Or add cheese as garnish on top. YUM!
Enjoy 🙂
