For some reason I always make Cream of Mushroom Soup from leftover soup and I plan to do double portion because of it.
I heat up the leftover, remove about 1/4 of the soup, off the heat (usually in the kitchen sink) blend it smooth with immersion blender, return back saved solids, add cream and heat till simmer. If soup is too thin I add few tablespoons of dried potato flakes and bring to boil again. Little bit of cream on top and ready to serve.
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