Mushroom Chowder

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

 Method

Saute finely chopped onion in butter until soft, do not brown.  Add broth, celery, potatoes, mushrooms, bacon, paprika, salt and pepper and mushroom soup.  Cover and cook until vegetable are tender, about 15 minutes.  Add milk, heat through.  Serve immediately.  

 

Serves 4 large servings.