Roseholme Mushroom Soup

     Sunday night: mushroom soup!

     Now, Mr. Campbell turns out a nice version but as any practical cook will tell you, it's more of a starter kit, and gets used in jillion different recipes.  It occurred to me one day that it would make a great starter for...itself!

     I just fried one (1) strip of bacon (peppered -- YMMV), then diced a potato and cooked it in the bacon fat until it was starting to brown a little, added a whole package of fresh mushrooms (washed and diced) and once they darkened up and start to smell really good, I added half a small red onion -- also diced.  And a tiny bit of celery seed.

     Once the onion's getting translucent -- you can go farther if you like, but keep an eye on it -- turn the fire down a little, pop open a can of Cream of Mushroom soup and pour it over, following with a soup-can of milk.  From then on, it's pretty much follow label directions: heat slowly until hot, stirring often, do not boil.  I have a big pan with a clear glass lid, so I cover it between stirs and still keep watch -- you can do this but you'll be happier if you don't boil the milk, so be mindful.

     I sliced a couple of green onions for garnish, gave it a touch of paprika when serving and broke the bacon on top of the soup.  The flavors work together wonderfully!  This should serve at least four -- more if you hand out sandwiches and sides, too.  At  Roseholme Cottage, it's dinner for two tonight and my lunch tomorrow, with plenty left over.