Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, creamy mushroom soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Creamy mushroom soup is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Creamy mushroom soup is something which I’ve loved my whole life. They’re nice and they look fantastic.
Creamy mushroom soup is such a hearty and warming soup and so good for a winter day; this smooth mushroom soup Creamy mushroom soup. I had the very good luck of coming into some fresh organic shitake mushrooms. Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms and/or mushroom broth are added. It is well known in North America as a common type of condensed canned soup.
To get started with this particular recipe, we have to 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
- Get 1 large white onion
- Make ready 1 tsp garlic paste (or 1 clove crushed)
- Prepare 450 g chestnut mushrooms
- Prepare 2 tbsp plain flour
- Make ready 1 litre boiling water
- Get 1 chicken stock pot
- Prepare 1 bay leaf
- Make ready 1 tsp dried parsley
- Prepare Black pepper
- Prepare 4 tbsp milk or cream
Well, it not only makes me want to dance and sing, but it also makes me want to. 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. Souper (hehe get it) creamy and delish soup without feeling heavy.
Steps 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!
Use porcini and wild mushrooms to make this rich and creamy soup that makes a filling yet light supper for cold nights. Souper (hehe get it) creamy and delish soup without feeling heavy. I had some difficulty getting the cashews completely smooth in the blender. This cream of mushroom soup tastes decadent, but it's secretly healthy. Its creamy texture comes from pureed cauliflower!
So that’s going to wrap this up with this exceptional food creamy mushroom soup recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
