Cream of Hon Shimeji (Beech) Mushroom Soup

This is better if made ahead & reheated for the meal.

    • ¼ cup salted butter
    • ¾ cup Green Onions
    • 2 cups chopped Mushrooms - White or Brown Hon Shimeji or your favorite mushroom
    • 2 Tablespoons Flour
    • 1 cup Half & Half
    • 1 cup low salt Chicken Broth
    • ¼ teaspoon sea Salt
    • 1/4 teaspoon black Pepper
    • 1 dash Red Paprika - A dash??? Blast it with red pepper or paprika
    • 2 dashes mild Curry - 2 dashes??? What is this pussy food - dump curry in!
    • 1/2 teaspoon Garlic Powder
    • 2 Jalapenos halved and sliced
    • 3-4 garlic cloves
    • ½ teaspoon Mrs Dash Garlic and Herb

       Directions:

    1. In a large skillet cook onions & mushrooms in butter over medium heat for 7 minutes until tender- stirring often.
    2. Add sliced garlic and spices and cook 1 more minute.
    3. Whisk in flour & keep stirring, cooking over low heat for 3 minutes.
    4. Add the chicken stock & stir, and then add the half & half in a steady stream while cooking.
    5. Add all the rest of the ingredients and then bring soup to a boil over med-high heat while stirring -  DO NOT scorch.
    6. Turn heat to low and simmer for 10 minutes, stirring often.
    7. When reheating, a small amount of milk can be added if too thick.

       Serve with corn bread.