Mushroomy Mushroom Soup
- 1 can condensed Cream of Mushroom Soup
- 1 can 2% milk
- Alternative:
- ¼ can 2% milk, ¼ can dry white or red wine
- ¼ cup chopped onion
- 1 cup mushrooms diced (any variety)
- fresh ground pepper to taste
- 1-2 Tbsp. Bacon Bits
-
herbs (your choise)
- 1 tsp. parsley
- 1 tsp. thyme
This is a quick and tasty enhancement to Campbell's Mushroom soup. It slightly cuts down on the amount of salt in each serving since no extra salt is added. The milk adds flavor, the mushrooms will add some liquid.
Dice the mushrooms into pieces about ¼" or smaller.
Put the condensed soup in a pot.
Add liquids (2% milk or milk/wine).
While the soup is heating add the mushrooms, onions, bacon bits, and herbs.
Note: Use herbs you like, eg. rosemary, oregano. tarragon, chives, cilantro, etc.
Bring to a boil, then reduce heat to simmer to cook the mushrooms
Notes:
- I like the onions in raw. For a milder taste saute the onions
- Experiment with the milk/wine option ratios to your likings.
2 servings
