Cream of Mushroom Soup Recipe (vegetarian friendly)

December 30, 2024

No Bake Nutella Balls (chocolate truffles)

Here’s a new favourite truffle I added to our Christmas cookie boxes this year. I’ll share with you how to make No Bake Nutella Balls covered in chocolate with a few sprinkles to make them look festive. These were so delicious. I had a hard time not eating all of them myself. You can crush the graham crackers yourself, but I just purchased a box of crumbs. No Bake Nutella Balls Makes about 50 balls Adapted from The Carefree Kitchen Ingredients For the filling 1/2 cup of butter, softened 1 1/4 cup Nutella 1 cup graham cracker crumbs 2 cups icing sugar 1 teaspoon vanilla For the coating 1 1/2 cups meting chocolate (I used milk) Directions Combine all filling ingredients until a dough forms. You can add more Nutella or graham crumbs if you feel the dough is too soft or dry. The dough should hold its shape once rolled. Roll teaspoon size balls and place in a single layer in the freezer for 30 minutes. Melt the chocolate in a double boiler or bowl over a simmering pot of wa...

I adapted this recipe from the book 400 Best-Ever Soups. We like creamy soups around here.

My beautiful girl helped stir the pot. Cooking is always more fun when you have a little helper.

Cream of Mushroom Soup Recipe
Makes 3-4 servings

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 large onion, diced
8oz button mushrooms, sliced
1/2 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1 10oz can sliced mushrooms, with juice
2 cups low sodium vegetable stock
2 cups 2% milk
3 tablespoons sour cream
1 tablespoon all purpose flour

Directions

In a nonstick pot, saute onions in olive oil and butter over medium heat until tender. Stir in mushrooms and continue to cook until mushrooms and onions are golden.
Stir in thyme, paprika, salt, pepper and flour. Cook for 1 minute stirring constantly. Pour in the can of mushrooms with the juice and stir to combine.
Add vegetable stock and milk and bring up to a simmer. Reduce heat to medium low and cook for about 15 minutes or until the mushrooms are tender and the soup has reduced slightly.
In a cup, mix the sour cream with flour to form a paste.
Mix in 1 cup of the hot soup liquid and combine well. Add the sour cream mixture back to the pot slowly while stirring so it doesn't become lumpy.
Bring the soup back up to a simmer.
Take half of the soup mixture and puree in a blender. Add it back to the pot and stir well.
Serve hot.