Mushroom Soup for two

[Guest guest]

Mushroom Soup

 

1 can mushrooms, stems and pieces or 8 to 10 fresh

mushrooms, chopped and sautéed in butter

1 potato, cubed

1 onion, chopped

1 cup milk or unsweetened soy milk

sprinkle of dried parsley

salt and pepper, to taste

 

Cook potato and onion with a bit of salt in enough

water to cover. When potato is almost cooked, add can

of mushrooms, with their juice or sauteed fresh

mushrooms and heat through.

Heat the milk separately. Add the potato mixture to

the hot milk. Let stand a few minutes for flavors to

blend. Thicken, if desired. Yields

2 servings.