Tuesday, 26 June 2012

Home made Cream of Mushroom Soup

Today my husband had his pre-op appointment for his surgery on July the 3rd. Because of his gastroparesis (aka paralysis of the stomach that means he can't digest food pretty much at all), the anaesthesiologist is concerned there may still be food left in his stomach on surgery day. They plan on giving him a general anaesthetic, which is dangerous if the person has any food in the stomach as they could aspirate it and silently choke to death. Cue my freaking out, wringing my hands, and general distress. On the advice of the staff at the hospital, we've evolved a plan to help him get adequate nutrition without having to live off drink supplements. It involves soup. Lots of soups. Delicious, home made soup. I've got a fairly good arsenal of soups at hand, but wanted to try something new. This afternoon I threw together this soup from scratch, based partially off a mushroom recipe that I fell in love with last week. Here's the run down:

1 container of fresh mushrooms (I used cremini because they're so creamy)
2 cups stock/broth (chicken, beef or vegetable)
2 cups milk or heavy cream
1/2 cup butter
2 tablespoons corn starch
Spices to taste (sage is nice as its earthiness pairs well with the mushrooms. I like basil as it adds a touch of sweetness)

This is so easy it's ridiculous. Melt your butter in a stock pot and then fry your mushroom up with some salt and pepper. Once the mushrooms are golden brown add in stock. In a separate container mix in one cup of milk with the corn starch and shake until the corn starch is completely absorbed. Stir that and the remaining milk into your pot. Take a taste of your soup to get a sense of how the spices are. Turn temperature down to medium low and let simmer for 1-2 hours, stirring every so often. When done, serve with some crusty bread. If you want you can also add in some bacon or ground meat to add extra protein to this meal.

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