//]]> Recipe of Super Quick Homemade Creamy mushroom soup | All Time Recipes

06/01/2021 14:37

Recipe of Super Quick Homemade Creamy mushroom soup

by Anne Abbott

Creamy mushroom soup
Creamy mushroom soup

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, creamy mushroom soup. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms. This easy homemade cream of mushroom soup is creamy without a lot of cream! It's made with loads of mushrooms and that's about it. So quick and easy, you'll never buy the canned version again.

Creamy mushroom soup is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Creamy mushroom soup is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can have creamy mushroom soup using 11 ingredients and 6 steps. Here is how you can achieve that.

 

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The ingredients needed to make Creamy mushroom soup:
  1. Make ready 90 g salted butter
  2. Take 1 large white onion
  3. Get 1 tsp garlic paste (or 1 clove crushed)
  4. Get 450 g chestnut mushrooms
  5. Take 2 tbsp plain flour
  6. Make ready 1 litre boiling water
  7. Get 1 chicken stock pot
  8. Get 1 bay leaf
  9. Get 1 tsp dried parsley
  10. Make ready Black pepper
  11. Take 4 tbsp milk or cream

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. A rich, delicious, hearty soup for cold And this soup? Well, it not only makes me want to dance and sing, but it also makes me want to.


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Instructions to make Creamy mushroom soup:
  1. Prep your ingredients. You will need a chopping board and knife, large saucepan, blitzer and wooden spoon.
  2. 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.
  3. Chop the mushrooms into small cubes and add to the cooked onions. Fry for 3 mins till the mushrooms are softened.
  4. 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.
  5. 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.
  6. Enjoy with some toasted sourdough ๐Ÿ˜‹ if you have any sour cream you could also do a nice swirl when serving!

A rich, delicious, hearty soup for cold And this soup? Well, it not only makes me want to dance and sing, but it also makes me want to. This is a solid mushroom soup with a few adjustments. As other reviewers suggested, I doubled my mushrooms and miso, swapped veggie. Cream Of Mushroom Soup. featured in Delicious Soups To Keep You Warm This Season.

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