Creamy Mushroom Soup

6-8 large button mushrooms, cut into small pieces
3 cups chicken or vegetable broth
1/4 large onion, finely chopped
2-4 garlic cloves, chopped finely
1/2 teaspoon dried thyme
1 cup milk
salt and pepper

In a large saucepan soften the onions and garlic in olive oil.

Add the broth and mushrooms.

Season with salt, pepper, and thyme.

Bring the soup to a boil then reduce the heat. Cook until mushrooms are softened.

Remove the soup from cooktop and put aside to cool.

In one-cup batches puree soup in a food processor until smooth.

In another saucepan heat milk over the lowest heat until warm. Add the mushroom soup mixture to the warm milk.

Taste soup and add more seasoning if desired.

CT

Faux Tomato Soup

I had one tomato that I needed to use up before it went bad so I decided to make Tomato Soup. But I had only one tomato so I searched the net and found this recipe which I modified.

1 large tomato, skin and seeds removed
1 cup Mott’s Garden Cocktail
1/2  white onion, thinly sliced
1 garlic bulb thinly sliced (or more if desired)
basil, fresh or dried
salt and pepper to taste

Heat a saucepan with a tablespoon of olive oil over medium heat.

Add onions and cook them until translucent.  Add sliced garlic and lightly brown.  Don’t burn the garlic as it will become bitter.  

Add tomato finely chopped and cook until mushy.

Add the garden cocktail.

Then add basil, salt, and pepper to taste.

Remove from stove and let the soup cool.

Once cool, put the soup in a food processor and pulse until smooth. Be careful as mixture might still be hot.

Add back to saucepan and reheat to serve.

Makes 1 serving.

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