Monday, February 20, 2017

CREAM OF MUSHROOM SOUP

how to make cream of mushroom soup

There is nothing more comforting than digging into a bowl of cream of mushroom soup.


This warming, cream of mushroom soup is a pure comfort in a bowl. This is a simple, healthy soup to keep you and your family warm. It's a rich, flavorful soup, filled with cream, mushrooms, milk and organic seasonings. It's good as a side dish or as a meal on its own. I'm sure you'll never go back to canned soup once you've made this recipe. It's super simple and super delicious. You can make this at any time of the day.

I'm a big fan of soups. Whenever I dine out, I always order soup but I rarely make them at home. Yesterday, I got a packet of fresh button mushrooms from the market and thought of making it. I was skeptical at first but this soup turned out wonderfully!! It's a great appetizer and it'll surely win your heart. This silky, creamy mushroom soup is perfect for a lunch or a dinner party starter. It can help by filling you up without too many calories.

This soup is creamy and full of rich flavors and textures. I love the combination of mushrooms and cream here. It took me less than 30 minutes to make this recipe. You can grind the mushrooms in any type of blender. Frankly, I don't use my blender often but it's a very convenient way to make rich, creamy and velvety soups. You can substitute cream by adding more milk in the soup. It depends on your taste. Treat yourself to this hearty and warming cream of mushroom soup.

You can go through these step by step methods!

slicing button mushrooms

1. Clean 200 grams of button mushrooms with the damp paper towel and finely slice them. Keep them aside.

heat butter in a large saucepan, add ginger and garlic cloves, saute until they turn golden brown.

2. Heat 3 tablespoons of butter in a large saucepan, add 1/2 inch of grated ginger, 4 cloves of chopped garlic and sauté it for 40-50 seconds until they turn golden brown.

add chopped onions and stir it for 3-4 minutes.

3. Next, add a chopped onion in the pan and saute it for 3-4 minutes.

add sliced mushrooms and saute it for 2 minutes.

4. Add sliced mushrooms in the pan. Sauté it for 2-3 minutes. Loosely cover the pan for 4-5 minutes. Stir occasionally. Turn off the flame.

leave 4 tablespoon of mushrooms in the pan and grind the remaining cooked mushroom by adding 1.5 cups of milk in a blender. Whizz everything until smooth.

5. Leave 4 tablespoon of mushrooms in the pan and grind the remaining cooked mushroom by adding 1.5 cups of milk in a blender. Whizz everything until smooth. Once you have grind the mushrooms, transfer it to the pan and reheat it.

Add 2 cups of water and 1/2 cup of cream and bring it to boil. season it with salt, black pepper and oregano and stir it well.

6. Next, add 2 cups of water and 1/2 cup of cream, and bring it to boil. Season it with 1 tsp of salt, 1/2 tsp of black pepper and/or 1/2 tsp of oregano. Stir it well. SERVE PIPING HOT!!


CREAM OF MUSHROOM SOUP


Preparation time : 10 minutes
Cooking time : 20 minutes
Serves : 4-5 people
Author : The Food Root

INGREDIENTS
1 packet or 200 grams - Button mushroom, sliced
1/2 cup - Cream
3 tablespoon - Butter
1/2 inch - Ginger, peeled, grated
4 cloves - Garlic, finely chopped
1 medium chopped onion
2 cups of water
1.5 cup - Milk
1 teaspoon - Salt
1/2 teaspoon - Black Pepper
1/2 teaspoon - Oregano

METHOD
1. Clean 200 grams of button mushrooms with the damp paper towel and finely slice them. Keep them aside.

2. Heat 3 tablespoons of butter in a large saucepan, add 1/2 inch of grated ginger, 4 cloves  of chopped garlic, and cook it for 40-50 seconds until they turn golden brown.

3. Next, add the chopped onion in the pan and sauté it for 3-4 minutes.

4. Add sliced mushrooms in the pan. Sauté it for 2-3 minutes. Loosely cover the pan for 4-5 minutes. Stir occasionally. Turn off the flame.

5. Leave 4 tablespoon of mushrooms in the pan and grind the remaining cooked mushroom by adding 1.5 cups of milk in a blender. Whizz everything until smooth.

6. Once you have grind the mushrooms, transfer it to the pan and reheat it.

7. Next, add 2 cups of water and 1/2 cup of cream, and bring it to boil.

8. Season it with 1 tablespoon of salt, 1/2 teaspoon of black pepper and/or 1/2 teaspoon of oregano. Stir it well. SERVE PIPING HOT!!

NOTES
1. I used button Mushrooms, you can use any other variety of mushrooms

2. Use milk and cream at the room temperature.

3. You can grind your mushrooms with any type of blender you have.

4. You can also add vegetable stock in the soup instead of water and/or milk.

5. You can substitute cream by adding more milk in the soup.

6. You can also add 2 tablespoon of flour in the soup.







11 comments:

  1. I am the opposite of you - I make soups at home really often (I find them so simple to make) but never order them when I eat out! I've never made a mushroom soup though - yours looks gorgeous!

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  2. I've never tried to make this at home before. I don't like it on it's own (not a mushroom person) but I have a few recipes that use cream of mushroom soup and it would be wonderful to try to use this rather than the canned stuff!

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  3. I love cream of mushroom soup but I've never tried making it as I thought it would be complicated. This recipe looks wonderfully simple and I will definitely give it a try.

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  4. Oh, this looks super yummy. I will definitely have to try this. I love trying new recipes!!

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  5. I absolutely love cream of mushroom soup! The goop that comes out of a can is absolutely gross and I can't stand it. This looks like a fabulous recipe!

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  6. I have never been brave enough to make mushroom soup but it is definitely one of my favorites. It sounds amazing.

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  7. I never thought about making this at home. I'm sure this is much healthier than a can! lol

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  8. The soup looks so yummy.Never tried this before...I am inspired to try this after seeing your recipe.

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  9. I love a good bowl of mushroom soup! I've never added ginger to mine though. I'm going to try your recipe next time!

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  10. I love having soup for lunch. I'm going to have to make some of this!

    April

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  11. Cream of mushroom soup was one of my favorites as a child. Although we always added extra cheese to it. That never hurts. I would definitely love to try this recipe out.

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