Cream of Mushroom Soup
Making quick and easy cream of mushroom soup at home kitchen with minimal ingredients. It's a classical creamy mushroom soup recipe video...
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Servings: 2 Persons
Calories: 295kcal
Ingredients
- Brown Mushrooms Freshly Sliced - 1.5 Cups
- Oil - 2 Tsp
- Butter - 2 Tsp
- Salt - ½ Tsp
- Paprika - ½ Tsp
- Oil - 2 Tsp
- Butter - 2 Tsp
- Chopped Onion - 1.5 Tbsp
- Grated Garlic - 1 Tsp
- All Purpose Flour - 1 Tbsp
- Milk - 1 Glass
- Fresh Cream - 1 Cup
- Salt - ½ Tsp
- Black Pepper - ½ Tsp
- Thyme / Rosemary - ½ Tsp optional
- Parsley for garnish
Instructions
- Clean and Wash the Mushrooms.
- Slice the Mushrooms.
- Heat up oil and butter and add sliced mushroom to sauce.
- Season the mushrooms with salt and paprika.
- Saute for few minutes and take it out in a platter to use in sauce.
- Let's prepare the sauce.
- Heat up oil and butter in a pan.
- Add chopped onions and grated garlic.
- Saute for few minutes until the onions become transluscent.
- Now add all purpose flour and quick stir.
- Cook for 1 or 2 minutes on low heat until the flour become aromatic or start changing the color.
- Now add milk on low heat and quick stir.
- Season with salt, black peppers and thyme/rosemary.
- Now add fresh cream in a sauce and quickly stir the sauce on low heat until it shows creamy texture.
- Next is to add sauteed mushrooms and mix well.
- Cover and Cook for 5 to 10 minutes.
- Then it's ready to serve.
- Sprinkle parsley and enjoy!
Video
Notes
- Clean the fresh mushrooms properly.
- You can use any mushroom that you have.
- Carefully wash the mushrooms as they can absorb water.
- Avoid cooking the mushrooms for too long.
- When making sauce, it's important to stir continuously as the roux can stick on the bottom and it will give a burnt taste in the soup.
- When making sauce then avoid adding milk on high heat as it can curdle.
- Continuous stirring is important to make the smooth and creamy texture of the soup.
Nutrition
Calories: 295kcal