One of my favorite soups is cream of mushroom. The only thing is that it has next to no calories, so be sure to use this soup as a side dish.
The recipe asks for a pound of button mushrooms, trimmed and sliced. I just bought a pound of sliced white mushrooms. I combined the mushrooms, a 1/2 cup of white rice and 4 cups of chicken stock in a medium-sized pot. I brought the mixture to a boil, then I lowered the heat and let it cook for about fifteen minutes.
After the vegetables and rice became tender, I let the mixture. Once it became cool, I used my walker and tray to move the soup to the counter where the blender was. I used a spoon and a ladle to scoop the soup into the blender. Barrier-Free Tip: To avoid making a huge mess, I decided against pouring the soup directly from the pot to the blender. Instead, I used a ladle and spoon to transfer the soup into the blender.
I used the blender to purée the soup. I had trouble detaching the blender, so I could pour the mushroom mixture back into the pot. I reheated the soup over the stove, then I poured in a /2 of an 8oz container of whipping cream along with a sprinkle of salt and pepper.
This was an easy recipe because it only had a few ingredients and I was able to just pour everything into the pot without measuring them out.
This recipe came from Mark Bittman’s How to Cook Everything: 2,000 Simple Recipes for Great Food (2008).