This mushroom soup is warm and earthy! It is 1000x better than anything you can get in a can, plus it can be prepared so quickly and easily!
So yesterday started out rough. My laptop had been wigging out for a few weeks now, but it was still usable. It was a six year old computer that would have lagging internet and an overheating screen. Then finally, it died. No more. So I trucked my way on over to Best Buy first thing in the morning to find out it would cost $200 and 18 days to fix. Since I am leaving for my trip on Saturday (Saturday, can you believe it??) I had to move on. Fortunately there are some decent laptops out there for $450, which is the cost of my new laptop. Grr… I would have preferred to have that $450 in my bank account for my trip..
Regardless, I do have to say that it does have some benefits. It is a lot lighter than my old computer, plus the internet is faster. The problem that I discovered, which is currently bugging me to no end, is how slow photo editing is. It. Is. Glacial.
It took me twice as long to edit these photos as it would have on my old computer. It took forever to delete any photos, if I edited one it kicked me out and made me reenter my pictures, and moved incredibly slowly when I tried to alter lighting on the photo. It is driving me nuts!!
Question: What programs do you all use to edit your photos? This is too inefficient for me to go at the pace I am. I’ve tried downloading a few apps but it is still undesirable. I need your advice!! I need something that allows me to go through quickly to edit and delete photos, and if I could compare two at once I’d be in heaven.
But besides that, this soup is super easy to prepare. I’ve been obsessed with cooking with mushrooms lately and this is a great way to use them! The soup is light and creamy and relatively healthy for you. There really aren’t many ‘bad’ ingredients in it. It is warm but not too heavy, something perfect for these cooler spring nights. Plus it is so quick! I bought presliced mushrooms which saved me a lot of time in washing them and chopping them. Really, chopping the onions and garlic is the hardest part. It’s so easy!
Try it out! And thanks for listening to my photo editing rant…
Prep time 30 minutes, Serves 4
- 4 tbs unsalted butter
- 2 lbs button mushrooms, sliced
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 cups reduced sodium chicken broth
- 1 and 1/2 cups reduced fat milk
- 1/2 tsp thyme
- 1 and 1/4 tsp salt
- 3/4 tsp black pepper
- 1/2 tsp Worcestershire sauce
- 3 tbs cornstarch
- Place a pot on medium heat and melt butter. Once melted, add one half of mushrooms and all of the onion to the pot. Cook until mushrooms have browned and onions are translucent, about 5 to 6 minutes. Remove mushrooms and onions from pan, leaving the drippings in the pot.
- Place remaining half of mushrooms and garlic in the pot. Cook an additional 5 to 6 minutes until mushrooms have browned. Re-add reserved mushrooms and onions to the pot.
- Add chicken broth to pot and bring soup to a simmer. Once simmering, add in milk, thyme, salt, pepper and Worcestershire.
- In a small dish, mix 3 tbs of cornstarch with 1/3 cup water. Add mixture to soup and simmer until slightly thickened. Add more cornstarch to the soup if you would like a thicker consistency.
- Serve once thickened and warm throughout.