Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, creamy mushroom soup. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms. This easy homemade cream of mushroom soup is creamy without a lot of cream! It's made with loads of mushrooms and that's about it. So quick and easy, you'll never buy the canned version again.
Creamy mushroom soup is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Creamy mushroom soup is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook creamy mushroom soup using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Creamy mushroom soup:
- Get 90 g salted butter
- Make ready 1 large white onion
- Make ready 1 tsp garlic paste (or 1 clove crushed)
- Make ready 450 g chestnut mushrooms
- Take 2 tbsp plain flour
- Make ready 1 litre boiling water
- Get 1 chicken stock pot
- Take 1 bay leaf
- Take 1 tsp dried parsley
- Take Black pepper
- Get 4 tbsp milk or cream
A rich and filling mushroom soup with both wild and porcini mushrooms. Use porcini and wild mushrooms to make this rich and creamy soup that makes a filling yet light supper for cold nights. A rich, delicious, hearty soup for cold And this soup? Well, it not only makes me want to dance and sing, but it also makes me want to.
Instructions to make Creamy mushroom soup:
- Prep your ingredients. You will need a chopping board and knife, large saucepan, blitzer and wooden spoon.
- Finely cut the onions and add to a large saucepan with the garlic and butter. Lightly fry for 8-10 mins till soften but not browned.
- Chop the mushrooms into small cubes and add to the cooked onions. Fry for 3 mins till the mushrooms are softened.
- Add the flour and stir through the mushrooms so all coated. Add the stock pot, water, bay leaf and parsley. Bring to the boil and simmer for 10 mins with a lid on the saucepan.
- Using a blender (I used my nutribullet smoothie maker!) remove the bay leaf and blitz the soup till completely smooth. Put the smooth liquid back into the saucepan on a low heat and add the milk (or cream) a good few turns of cracked black pepper and warm through then serve.
- Enjoy with some toasted sourdough 😋 if you have any sour cream you could also do a nice swirl when serving!
A rich, delicious, hearty soup for cold And this soup? Well, it not only makes me want to dance and sing, but it also makes me want to. This is a solid mushroom soup with a few adjustments. As other reviewers suggested, I doubled my mushrooms and miso, swapped veggie. Cream Of Mushroom Soup. featured in Delicious Soups To Keep You Warm This Season.
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