Cream Mushroom Soup.

     At the request who wants to eat cream mushroom soup. We made a big pot. This recipe combines sautéed mushrooms with fresh butter. Add the broth and fresh milk to it. Before serving sprinkle with black pepper.It easy menu. You. can it.

 100 g of cream of mushroom soup provides about 38.7 kcal of energy.

Ingredients Cream of Mushroom Soup

      2 Tbsp butter
      1/4 chopped onion
      8 oz (about 227 g) Portobello mushrooms

1 clove minced garlic
      3 Tbsp all-purpose flour
      Vegetable broth or water 2 cups chicken stock
      1 cup whole milk (or 1/2 cup heavy cream)
      1/2 tsp salt
      1/4 tsp black pepper To

How to make.

     1. Melt the butter in a saucepan over high heat. moderate Originally, chopped onions and mushrooms, stir-fry until the mushrooms begin to soften. and turn brown Add garlic and stir until fragrant, about 1 minute.
     2. Add flour and stir for 1-2 minutes, until the mixture begins to light brown.
     3. Add broth, stirring constantly until the flour is not granular.
     4. Add fresh milk, salt and ground pepper, reduce to low heat and simmer for another 5-6 minutes until thick and sticky.

Mushroom soup recipe

What makes our mushroom soup so good? The additional flavours of:

Garlic  — fresh garlic is best, but you can use minced if that’s all you have on hand.

Onions — don’t be put off by the amount of onions I use. I LOVE including two in this soup (or 1/2 cup), as the flavour really shine here. With the amount of mushrooms in this recipe, you’ll find using 2 onions creates the perfect balance of flavour needed for this mushroom soup recipe.