Mushroom Soup

Week 16

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).

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