Mushroom Soup
Makes four normal people sized servings, or two Full Phoebes sized servings
Two 8 oz containers of sliced button mushrooms
Five scallions (mostly the white and whitish green part), sliced into quarter-inch circles
One stick of butter
One 32 ounce container chicken broth (should be low sodium or say less salt-otherwise soup will taste like licking bullion cube)
One sprig parsley
Salt
Pepper
Soy sauce (optional)
Apple cider vinegar (optional)
- Throw stick of butter into pot on medium heat
- Throw scallions in when butter is melted
- Stir to coat in butter
- Throw a little salt on them
- Dump mushrooms in pot
- Stir to coat with butter and get onions off bottom so they don’t burn
- Let sit for about 8 minutes, stirring whenever
- Add chicken broth and parsley and turn up heat to boiling
- Once boiling, lower to low simmer. Should be a little lower than medium heat.
- Let simmer for an hour then lower or turn off heat
- Pull out parsley if possible (my sprig broke and was digging out tiny leaves of parsley)
- Blend soup, either very carefully in batches in blender or haphazardly with an immersion blender that barely got the chunks out like I did–I was hungry
- Bring to a boil again
- Add pepper to taste
- Add a little soy sauce to taste
- Add more salt if needed
- Turn off heat and stir in a little cider vinegar to taste
- Eat it.
