Creamy mushroom soup
Creamy mushroom soup

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, creamy mushroom soup. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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

Bring a kettle to the boil, then pour the water over the dried porcini just to cover. Drain the porcini, reserving the juice, then add to the onion with the mixed wild mushrooms. Heat a splash of olive oil in a large saucepan over a medium heat, add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, pop the lid on and cook gently until softened. Melt the butter with the olive oil in a frying pan and fry the onion and garlic until soft.

To begin with this recipe, we must first prepare a few ingredients. You can cook creamy mushroom soup using 11 ingredients and 6 steps. Here is how you can achieve it.

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

This will give the soup a much richer colour and flavour. This is one of my favourite soups of all time. After that transfer half the soup to a blender and whiz to a purée, then return it to the saucepan along with the lemon juice. Taste to check the seasoning, then reheat gently, adding the cream just before serving.

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 😋 if you have any sour cream you could also do a nice swirl when serving!

After that transfer half the soup to a blender and whiz to a purée, then return it to the saucepan along with the lemon juice. Taste to check the seasoning, then reheat gently, adding the cream just before serving. This delicious soup is quick and easy to make. Mushrooms are simmered in a creamy soup base, then topped with toasted bread and grated Cheddar cheese. Chestnut or button mushrooms work well.

So that is going to wrap this up with this exceptional food creamy mushroom soup recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!