Sounds lovely, I made both Mushroom and Tomato soups. I was, very carful, cooking the onions, in butter,- just letting them Caramelise, over a very low heat- with frequent stirring. The Tomatoes I peeled, chopped- after removing the stork end- then cooked them slowly in my largest saucepan. The Mushrooms I gently fried, again in butter (maybe with a little oil added) until they were 'lovely and soft' then I transferred these, to the saucepan. I then added hot water, I had had the kettle on previously, milk, stock- I used Bullion, Swiss Vegetable- stock. In both cases I let them Simmer, for about, twenty minutes with stirring. (The Tomato Soup will require, a fair bit, of Sweetening. I added some ketchup, to the peeled/ chopped tomatoes. Honey, which can be added to either soup, is a good ingredient too.) I then Blended the mixture, I have a Stick Blender, which can be used in the pan directly. (A small 'Tip' here, if you remove- or don't add- some of the cooked mushroom- it can be cut small, then added to the soup after blending....Just like the Pros.) A, VERY small, amount of white pepper needs to be added and, I do mean small- too much ruins it!
Both soups will Keep in the Fridge, for about four days. Alternatively they both Freeze, very well indeed. If you are interested I have a 'Leek + Watercress Soup' recipe, it's lovely. Let me know. Mean time, enjoy the Soups.
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