Crimini Mushroom Soup

I usually create my meals out of an urgency to use up a particular fresh ingredient that I have on hand. This week it was a giant box of Crimini mushrooms from the giant food warehouse. They had to be used up, and quickly. I had everything in the house for this good soup recipe. I made it using my basic soup method to start. At the end I used a stick blender( the kind you make milkshakes with) right in the pan and pureed the soup until there were still a few chunky mushrooms left. This makes a good meal along with crusty french bread. We had flatbread and hummus with our soup.

3 Tablespoons butter

1-1/2 lbs. crimini mushrooms, sliced

1/2 onion, chopped

3 stalks celery, diced

3 cups chicken stock or 2 bouillion cubes with 3 cups hot water

1/2 teaspoon thyme

1 bay leaf

freshly ground black pepper

1/2 teaspoon seasoning salt

Dash of Worcestershire sauce

1 can evaporated milk

1 Tablespoon cornstarch

In a large saucepan over med heat, saute the onion, celery, and mushrooms in the butter. When they start to carmelize a little, add the stock and seasonings. Bring to a boil, then turn down to a simmer for 25 minutes. Using a stick blender, blend soup in the pan. Leave some mushroom chunks if you prefer. Add the can of milk and 1 teaspoon parsely and bring back to a slow simmer. Mix cornstarch into 2 Tablespoons of milk or water. Stir while adding to soup. Cook on low 5 more minutes, stirring until thick. Adjust seasonings to taste.