A Classic Cream of Mushroom Soup

Mushroom Soup

I had some chicken stock sitting in the fridge, thought I would make some soup
Had a glance through my Go-To Cajun Cookbook… that I bought on our first trip to New Orleans
in 1988. Le Bouche Creole, by Leon E Soniat Jr.
I don’t think you would go wrong with any recipe in this book.
Elizabeth David
Julia Child
Jacques Pepin
Marcella Hazan
and Leon
These authors have created little bibles for me, all well worn
I will never throw them away.
My heroes!

So, what jumped out at me, was
Cream of Mushroom Soup, even though I didn't have any mushrooms…
I did have to go to the Supermarche, so I bought some

It’s a little fiddly but well worth it

Serves 8-10 people

Voila Lunch
Take
500 gms mushrooms
125 gms butter
1 litre Milk
1.5 litres of Chicken stock
1 onion
Sea salt and freshly ground black pepper
1 bunch spring (green onions)
8 tablespoons flour
2 bay leaves
1 teaspoon Dried basil 
1/2 teaspoon Tabasco
2-3 tablespoon good chicken stock powder, I use the Vegeta Brand

Boil the onion, bay leaves and tops of green onions in the stock for 1/2 hour
Strengthen the stock with the powdered stock
Strain

In a heavy pot, melt the butter over low heat
Add flour
Cook for 5 minutes, stirring constantly
Warm the milk then
Add the milk very slowly
Stirring all the time, to avoid lumps

When the sauce is well mixed and creamy
Slowly pour in the strained stock

Clean the mushroom, remove the stem and chop them finely add them to the stoup
While this cooks, slice the mushroom tops
After the soup has simmered for about 10 minutes
Season with Salt and pepper to taste
Then the Tabasco and the sliced mushroom

Let cook for another 5-10 minutes
stirring occasionally

When the soup is served garnish each bowl with a little green onions 

As I am always On my "Waste Not Want Not" Crusade
This soup, also made a wonderful mushroom sauce
That evening, I made myself dinner, using some leftover vegetables
and some beautiful Filet Steak

Just popped the vegetable into the oven and roasted them
Not too long about 20 minutes
After I had cooked the steak, I removed it from the pan and
Ladled in some of the soup into the hot pan

Mixed with the yummy meat juices, it reduced down a bit and the sauce was delicious
I forgot to take the picture before I dressed the steak, but you can get the idea
It was such a tasty dinner and no Waste

You may notice with the soup above there is a little Toasted Sandwich to accompany it
Very simple, It does need to be the old plastic white bread though, sorry,
There are times this just has to be
This filling was perfect
Quantities are up to you...depending on how many people you are serving

Slices of white bread, well buttered
A little beaten egg
Sliced ham
Grated cheese 
Sea salt and Black pepper
Chopped Green onion or chives

Lay the bread, butter side down onto a chopping board
Place all the other ingredients, into a small bowl and mix well

 Spread the ingredients Over the un-buttered side

Place the lid on and cook in your toasted sandwich machine, or you can cook on a non stick skillet

 Excellent and a lovely view, to go with my lunch