Cream of Mushroom Soup
A homemade hearty spring classic
A bowl of hot, creamy Mushroom Soup is a delightful welcome to spring!
Here is a homemade cream of mushroom soup recipe without using heavy cream. It is very nutritious with warm and comforting flavours, so does not need any garnish for serving. Its soft texture allows it to be served with a variety of dishes including poultry, meat, or vegetable menus.
Using a variety of fresh edible mushrooms, you can enhance its earthy aroma or simply use a canned mushrooms for faster and easier cooking.
Create your own taste and enjoy a spoonful of this beauty!
CREAM OF MUSHROOM SOUP: A Homemade Hearty Spring Classic
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Ingredients
600 g fresh white button mushrooms
4 cups (1 L) milk
2 cups chicken broth (or water)
1 medium-sized onion
1/3 cup olive oil
50 g butter
½ cup flour
1 tsp black pepper
1 tsp salt
Notes from the Kitchen
* Do not submerge the mushrooms as they will absorb lots of water. So, either peel the dirty skin or wash them with running water and dry immediately.
You can add minced chives for serving to freshen up the soup.
For preparing as baby-kid food, you may eliminate black pepper and alternate flour with rice flour.
Directions
PREPARATION
Wash the mushrooms with running water (*). Then, thoroughly drain the excess water.
Discard the hardened stalks and other unwanted pieces of the mushrooms.
Thinly slice them and set aside.
Peel and dice and place the onion into a deep pot, and add 1/3 cup of olive oil.
COOKING
Stir olive oil and onion for 4-5 minutes on medium-high heat.
Add 50 gr of butter and ½ cup of flour and stir for 3-4 more minutes until the smell of raw flour disappears.
Make sure the colour of the onion and flour remain white.
Slowly add 4 cups of cold milk, 2 cups of chicken broth and/or water. Stir the mixture quickly to prevent lumps.
Add 1 tsp of black pepper and 1 tsp of salt.
Then let the mixture come to a boil. Do not forget to stir from time to time and control the boiling rate.
If necessary, lower the heat to prevent overflowing.
Once the mixture starts to boil, cook for 5-7 more minutes before adding the mushrooms. If you prefer a very smooth texture for the soup (which I recommend), blend the mixture for 3-4 minutes at this stage.
Now, it is time to incorporate the mushrooms into this hearty, creamy sauce!
Add the sliced mushrooms into the pot and let the soup come to a boil again. Once the soup boils, cook for 5 more minutes on very low heat and turn off the stove.
Cover the pot with a lid until serving. Otherwise, a milk skin will form and thicken on the surface.
Serve the Creamy Mushroom Soup hot and fresh!
Enjoy the Fruits of Earth!
