There is nothing like a bowl of steaming chunky soup to warm you up on a chilly fall night. That certainly isn't the case tonight, it's a really hot and humid night. But I had a large container of mushrooms left over from a party and didn't want them to go to waste. So I made one of my favorite soups with them. The flavours are just perfect together. The broth thickens up when it's served the second night. If it lasts that long. I sometimes make it one night and leave it to eat the next night, just so the broth is thicker. Either way, the taste is incredible.
Ingredients
3 tablespoons butter
1 small onion
1 cup chicken broth
2/3 cup diced celery
1 lb. of fresh quartered mushrooms
3 cups diced potatoes
salt and freshly ground pepper to taste
6 strips of fried and cut up bacon
dash of paprika
1 can of condensed cream of mushroom soup
2 to 3 cups milk