Easy Mushroom Soup – Summer hot lunch recipe wagon presents a hot meal you can take to work, the beach or send to camp. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today isEasy Mushroom Soup
SUMMER HOT LUNCH RECIPE WAGON: Easy Mushroom Soup
Diet note: This simple starter soup will easily suit vegetarians if the chicken broth is replaced by vegetable broth, made with vegetable stock cubes and boiling water. Either base combines deliciously with the earthly flavor of Mushrooms.
2 tablespoons (1/4 stick) butter or margarine
1 large yellow onion, finely chopped
½ cup chopped green bell pepper
1 small clove garlic finely chopped
4 ounces mushrooms sliced (1 ½ cups)
2 tablespoons all purpose flour
½ cup of milk
2 cups of canned sodium chicken broth
Salt and ground pepper to taste
1 tablespoon chopped parsley
In a large saucepan,melt butter over medium heat. Add onion, garlic and bell pepper; sauté until the onion is soft, stirring occasionally, about five minutes. Stir in mushrooms and sauté until they have just wilted, about three minutes.
Stir flour into mushroom mixture until well mixed. Add chicken broth and bring the mixture to a boil over high heat, stirring until thickened, about five minutes.
Reduce the heat to moderate. Add milk and season with salt and Pepper. Heat the soup, stirring frequently, until it is hot but not boiling. Stir in parsley. Packed in a heated lunch box for hot lunch to go.
You can carry your hot lunch in a heated lunch tote.
SUMMER LUNCH CHEF