Sunday night: mushroom soup!
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.
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