Friday, March 20, 2009

Egg Cheese Melt & Creamy Mushroom Soup

Soft Rye bread was on sale at the local grocer for $1 (usually $2.99) as it was a new product/brand, so I got a loaf of it. I decided to make it a sandwich and soup night; something simple yesterday since today we’ll be having a little party to celebrate Brady’s one week celebration in our household! A few close buddies will be over and I’ll be making various food.=) Pictures will definitely follow!Dinner-21Anyway, back to my sandwich and soup story…..The soup on the other hand is dedicated to my brother who a few days ago had requested for the creamy mushroom soup recipe I served on X’mas Eve! Instead of telling him estimates of this and that (well I did tell him actually and it sorta overwhelmed him =P), I decided to measure everything out and share it here! =) Mom is definitely proud of her baby boy who now can even make Tiramisu!!!

The Egg Cheese Melt was constructed from 3 pieces of rye toasted with some butter. A cheese melt on one layer and the second layer a spread of egg salad with cucumber slices complete my Egg Cheese Melt! YUMS!




  • 2-1/2 Cups Mushroom, sliced
  • 1 Cup Potatoes, diced (I used red skin potato, peeled)
  • 1 Cup Yellow Onion, chopped
  • 3 Clove Garlic, minced
  • 2 Tbsp Butter,
  • 1 Cup Chicken Broth
  • 1/2- 3/4 Cup Milk (**adjust accordingly)
  • 1/2 Cup Heavy Cream
  • 1 Tsp Parsley Flake (about 1-2 Tbsp if using fresh chopped parsley)
  • 1/4 Tsp Garlic Powder
  • 1/4 Tsp Onion Powder
  • Salt & Pepper


In a pot, melt butter and sauté onion and garlic till fragrant over medium high heat. Then add in mushroom, potatoes, parsley, onion powder and garlic powder. Continue to sauté for about 2 minutes. Pour in chicken broth, cover pot and let it cook for about 10 minutes over medium heat. Remove pot from heat and let the soup cool for about 1 hour before putting it in a blender. When soup has cooled down significantly, puree it in the food processor. If you find it hard to puree it, a little milk will help. Then pour it back into the original pot and continue to cook it over medium low heat. Add cream as well as remaining milk till you get the consistency you like. Season soup with salt and pepper to taste. Serve immediately with some fresh crusty bread!. This serves 2!

If you want a soup with more texture, feel free to chop up about 1/4 cup of mushroom, sauté it in some butter and add it in just before before you add cream and milk.

1 comment:

Anonymous said...

open bread sandwich using rye!!!


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