I've been meaning to try home-made mushroom soup for some time and after getting a recipe from a friend of mine, I gave it a try. I used Swiss button mushrooms (brown and white), one portobello mushroom, and some oyster mushrooms. Being blender-deprived, I chopped up the Swiss and portobello mushrooms as fine as I could instead of slicing them and shredded the oyster mushrooms.
After sautéing the mushrooms with the garlic and onion in butter, I added water and simmered....
... and simmered...
... and it looked nothing like soup. Some milk however, instantly turned it into soupy goodness :)
I added two tablespoons of cornflour in water mixture for thickening and simmered some more to thicken it. I also made some garlic bread from a French baguette I bought from Délifrance and a garlic butter spread.
The soup was delicious! It was a lot better than canned soup and less creamy since I used regular milk. I'm calling this one a success :)
Also, doesn't that garlic bread look great?
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