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Creamy Mushroom Soup

1 pound of Mushrooms sliced – reserve ½ cup to add at the end
1 medium Onion chopped
1 clove garlic chopped
½ tablespoon butter
2 cups milk
1 tablespoon cornstarch
1 chicken bullion cube
Plain yogurt or sour cream – optional
Parsley Chopped – optional

1. Melt butter in a pan and cook the mushrooms, garlic and onions with the pan lid on, until soft – about 20 minutes. Remove from the heat and allow to cool.
2. Place ½ the remaining ingredients in a blender with ½ the mushroom mixture. Blend until smooth.
3. Repeat with the second ½ of the ingredients.
4. Add the remaining mushrooms. On the stove heat the soup through stirring all the time adding more milk if necessary. DO NOT BOIL.

Serves 2-3
Preparation time approximately 30 minutes

½ cup soft butter
2 cloves garlic crushed
1 teaspoon dried parsley
1 loaf French bread

1. Blend the butter, garlic and dried parsley together until smooth.
2. Cut the French bread into slices.
3. Toast one side of the bread slices under the broiler taking care not to burn them.
4. Flip the slices over to the un-toasted side and spread liberally with the garlic butter.
5. Place back under the broiler and toast until the butter is bubbling.
6. Serve and enjoy.

Serves 2-3
Preparation time approximately 10 minutes

Timing:

1. Prepare the garlic butter and slice the bread while the mushroom mix is cooking.
2. Once the soup has been blended and is being heated, follow steps 3 to 6 for the garlic toast.
3. This will give you hot soup and bubbling garlic toast all at the same time.

Cutting Onions:

1. Cut the top and bottom off theonion and peel off the skin.
2. Slice the onion in half from root to top.
3. Lay the halves on the cutting board and make one more slice vertically into the onion almost to the outer edge.
4. Cut along the veins of the onion.
5. Turn the onion and cut in the opposite direction to create finely diced pieces.

Did You Know

A serving 5 medium mushrooms only has about 20 calories