Mushroom Soup

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Yield: 2 servings


  • 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
  • Sprinkle of dried parsley
  • Salt and pepper, to taste


  1. 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.
  2. Heat the milk separately. Add the potato mixture to the hot milk. Let stand for a few minutes for flavors to blend. Thicken, if desired.

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