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Cream Of Mushroom Soup
Indulge in a bowl of warm and creamy mushroom soup, packed with earthy flavors and a velvety texture that will leave you craving for more. Ingredients: Mushroom, Dairy cream, Nutmeg powder, Maida, Onion, Clove, Salt, Parsley, Black pepper powder, Garlic, Chicken broth, Butter
45min
Cook Time
4
Servings
Recipe
280 kCal
Recipe
1
Clean and chop 500 grams of mushrooms into small pieces.
2
In a large saucepan, heat 2 tablespoons of butter over medium heat. Add 1 finely chopped onion and 2 minced garlic cloves, and sauté until the onions are translucent.
3
Add the chopped mushrooms to the saucepan and cook for 5-7 minutes, until they release their moisture and become tender.
4
Stir in 2 tablespoons of all-purpose flour and cook for 2 minutes, allowing the flour to absorb the moisture.
5
Gradually pour in 1 liter of vegetable broth, stirring continuously to avoid lumps. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes.
6
Turn off the heat and let the soup cool slightly. Then, use a hand blender or a regular blender to blend the soup until smooth.
7
Return the blended soup to the saucepan and reheat it over low heat. Stir in 200 ml of fresh cream and season with salt and black pepper to taste. Cook for another 5 minutes, stirring occasionally.
8
Serve the cream of mushroom soup hot, garnished with chopped parsley or croutons if desired.
Nutrition
280
kCal
6 g
Protein
22 g
Fat
18 g
Carbs
500 g of Mushroom
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