- 1/2 lb button mushrooms, white or brown, sliced
- 1 medium onion, diced (or 1/2 large)
- 4 tbsp butter
- 2 tbsp dry parsley.
- 14 ounces low sodium chicken broth
- 10 ounces evaporated milk
- Salt
- Pepper
- In a deep pan, melt butter over medium heat
- Add mushrooms, onions, parsley. Lightly sprinkle with salt cook until lightly browned.
- Add broth. Bring to a boil & Simmer until most of liquid is gone. You want about half a cup of liquid left in the pan.
- Purée the soup until as smooth as you like it. Use immersion blender or regular blender.
- add canned milk & stir. Return to heat to warm through.
- Serve.
Mama Toni's Family Recipes 