Photo Submission for Uncle John's UBY soup

We had Uncle John's UBY soup for dinner and loved it!!!



I topped it with sauteed Mushrooms and Fresh Thyme. Delish!










For those of you who (like me) have no idea how many mushrooms you need to make 5 cups sliced - It's about 16 oz.

I used 8 oz of regular white shrooms and 8 oz of baby portabellas.




It may be ugly . . . but it's Oh, so good!

Thanks John!

Uncle John's UBY (Ugly But Yummy) Soup

Too ugly to be photographed (thus I haven't posted a picture), this cream of mushroom soup is surprisingly tasty, even to those who wouldn't normally want to eat a cream of mushroom soup. Take me, for instance. I like mushrooms, particularly when sauteed on a hamburger, or quartered and fried. But I usually balk at the thought of mushroom soup. However, I could easily eat 3 bowls of my UBY (prounced "yoo-bee") soup in one sitting. Here's the recipe:

INGREDIENTS

• 5 cups sliced fresh mushrooms
• 1 1/2 cups chicken broth
• 1/2 cup chopped onion
• 1/8 teaspoon dried thyme
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup skim milk (or half-and-half or cream)
  
• sour cream or parmesan cheese
  

DIRECTIONS

1. In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
2. In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
3. In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, milk and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened.
4. Sprinkle a good bit of parmesan cheese on top when serving, or a dollup of sour cream (as Bobber prefers).
5. Eat to your heart's content, with the knowledge that it's what's on the inside that counts.