Mushroom soup. Mushroom soup is simply soup made with mushrooms. They'll always be a focus of the recipe whether they're grilled, sautéed, or boiled. Other ingredients may include all manner of spices, meats.
These rich mushroom soup recipes are easy to make at home.
It is so simple to make and everything is in a light cream broth so you still.
Cream of mushroom soup has been a favorite of mine as long as I can remember.
You can cook Mushroom soup using 14 ingredients and 5 steps. Here is how you cook that.
Ingredients of Mushroom soup
- Prepare 200-250 grams of button mushrooms.
- It's 1/3 cup of finely chopped onions or 1 small to medium-sized onion, finely chopped.
- You need 1/2 teaspoon of finely chopped garlic.
- Prepare 1 of tejpatta bay leaf.
- It's 1 cup of milk whole or full fat - at room temperature.
- It's 1-2 pinches of ground nutmeg powder or grated nutmeg.
- You need 1 cup of water.
- Prepare 6 tablespoons of cream, - low fat.
- It's 1 tablespoon of whole wheat flour or all-purpose flour.
- You need 2 tablespoons of butter.
- You need 1-2 teaspoons of chopped parsley or coriander leaves.
- It's as per need of freshly crushed black pepper.
- It's as per taste of salt.
- It's 1 teaspoon of finely chopped parsley.
Of course when we were growing up it was Campbell's and it came in a can. Mushroom soup is a hearty and delicious dish to make on a cold winter night. Mushroom soup is easy to make and is great garnished with cheese and served alongside a crusty piece of bread. Mushroom soup is the ultimate comfort food.
Mushroom soup instructions
- Melt the butter in a heavy saucepan. add the bay leaf and saute till fragrant for about 2 to 3 seconds. add the finely chopped onions and garlic. saute till the onions soften and become translucent..
- Add the flour and saute for 3 to 4 minutes stirring often on a low to medium-low flame. the raw aroma of flour should go away. then add freshly crushed black pepper and Add the slices of mushroom and sauté well till the mushroom become light golden..
- Add water first followed by milk. stir well and season with salt. on a low to medium-low flame let the soup come to gentle simmer first. the mushroom soup would also begin to thicken. stir at intervals. simmer for about 4 to 5 minutes till the soup thickens more..
- Cool it and Blend. then add the cream and chopped parsley. simmer mushroom soup or 1 to 2 minutes more stirring often. lastly, sprinkle ground nutmeg powder and stir..
- Serve hot by adding cream and chopped parsley..
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