Mushroom Soup
Avondell
Everyone loves mushroom soup, but most people just open a can of Campbell's and add some milk. While Campbell's cream of mushroom soup is very good for many things, its not great for making mushroom soup. This is a basic mushroom soup recipe that can be experimented with and built on. This is a short recipe for 1-2 people. If you need more, double the ingredients you see here.
Melt some butter in a pot and chop up the green onions, white onions, and celery. 1/4" - 1/8" cubes is good. 
Begin sauteing the onion and celery mixture (called a mirepoix) over a very low heat...just enough to make the butter bubbly.
While that is cooking, remove the stems from your mushrooms and put them in a food processor or blender. 
Once the onions and celery are lightly sauted and translucent, add in the chicken stock. Keep the heat low and let it simmer while you continue preparing the other ingredients.
Chop the mushroom caps up into nice little cubes. Usually when I make this, I just buy sliced mushrooms and use them like that. Personally, I think it makes the soup more attractive, but some people dont like it. The store was out of sliced mushrooms, so I'm doing it the conventional way for a change.
Check on the chicken stock and onion and celery mixture...looks good...
Pour some whipping cream and add some fresh parsley to the food processor with the mushroom stems and chop them up real quick. Be careful not to run the food processor or blender too much as it'll make the cream foamy.
Oops, its a little foamy. Thats okay, it'll cook out. Mostly. Add a teaspoon or so of white pepper. Pour the remaining whipping cream in the soup.
At this point, you have to decide what sort of finished product you want. If you like extra thick, creamy soup, then dont add any milk. If you like it more like Campbell's, then add a 1/2 cup to 1 cup of milk. I added 1 cup.
Add some ground black pepper. More or less to taste. Let that simmer on low for awhile...an hour is good. Half hour is probably enough. It depends on how hungry you are, I suppose. I was hungry.
So far, we've made a nice cream of mushroom soup. Remember all those caps we cut up? Time to add them.
Its starting to look like soup now. WTF is that lime for? Chop chop.
Squeeze...(yummy, trust me. Wash your hands first, though)
Let that cook for awhile...at least 20-30 minutes over low heat, until the mushrooms are soft and yummy. Top with a little chopped parsley.
