Yes, I am going to talk about soup again. It suddenly took a starring role in our home.
What a week. Out of the blue my poor husband was hit by some heinous stomach bug - BAM.
No warning at all.
He's sitting at the table and then felt a flush of something completely wrong start at the top of his head and flush downwards. Within a half hour he was violently ill. From that time until 48 hours later he'd probably lost the stomach contents of anything he'd eaten since 6th grade.
Yes - that violent. Suffice it to say I made great use of Lysol wipes and the bathrooms and counter surfaces are cleaner than they'd ever been! I couldn't afford to catch that bug - someone needs to be well enough to make soup.
While he was sleeping (that was movie, right?) I caught up on reading. Lots of reading. Between washing my hands more than normal, disinfecting surfaces, laundry and reading.........I made soup.
It was decided a homemade Potato Mushroom soup would be a good initial meal to reintroduce food to his empty tummy.
The bonus was using the slow cooker. This doesn't cook for a long period of time so it was beneficial that I could be home, attending to the cook time.
Potato and Mushroom Chowder
1/2 cup onion chopped
1/4 cup butter
2 TB flour
1 tsp salt
a pinch of black pepper
1 cups water or broth (I used broth)
3 cups sliced mushrooms
1 cup chopped celery
2 cups potatoes, peeled and diced
2 cups milk
1/4 cup Parmesan cheese
In skillet saute the onions and celery in butter. Remove from heat and add flour, salt and pepper. Stir and place in slow cooker.
Add broth, potatoes and mushrooms. Cover and cook on low for 6 hours (or high for 4 hours). When cooking time is done add the milk and Parmesan cheese. Cook on high for 30 minutes.
Serve to sick person with freshly baked bread. Then shoo the person back to bed to rest some more.
Linking up with Deb at Kahakai Kitchen for her Souper Sunday series. The linkup for this week may be found HERE