Mushroom Soup

1. Begin by cutting the mushrooms into slices. Set aside.
2. Place a deep non-stick skillet over a medium flame and melt butter. Add onions, mushrooms and garlic and sauté the contents for 3-4 minutes or until onions are soft and the garlic is fragrant.
3. Stir in 2 tablespoons of flour in the skillet, while stirring continuously to avoid forming lumps. Sauté the flour for 1-2 minutes.
4. Add chicken broth in the skillet and bring to simmer. Then reduce the flame and allow the broth to cook for 5-6 minutes, or until it thickens. Keep stirring frequently.
5. Add cream along with 1 more tablespoon of flour in the skillet and season with salt, pepper, and nutmeg.
6. Stir for 2-3 minutes and turn off the flame.
7. Enjoy the steaming Mushroom Soup in cold winter days.

Trivia:

• White button mushrooms were not always white, they were originally light brown. Due to a natural mutation in the 1920’s they changed their color to white.
• The largest producer of mushrooms is China.
• Famous people who died of poisoned mushrooms include the Great Buddha, Roman Emperors Claudius and Tiberius, Pope Clement II, King Charles V of France and Alexander I of Russia.
• It’s believed that the family dairy cow of Abe Lincoln ate poisonous mushrooms, and her milk was drunk by Lincoln’s mother that led to her death.

The largest organism,, Honey Mushrooms are located in Oregon’s Blue Mountains  and are estimated to be 8,650 years old.