Creamy Mushroom Soup
Instant soup mixes are dull and always feels artificial. A good soup should have a lasting taste. Homemade soups bring the natural taste and flavors of its ingredients.
Here is a tempting homemade creamy soup using button & brown shimeji mushrooms.
What do you need for 4 Servings
300 gms mushroom (Any 2 mixed variety)
2 cups vegetable stock
1 1/2 cup of water
6 garlic cloves
1 tsp butter
1/2 cup of cooking cream
1 tbsp all purpose flour
Salt & Pepper
Cut the mushrooms.
Finely chop the onion and garlic cloves.
Add butter in a saucepan, when its hot add chopped garlic cloves. [PIC 1 & 2]
Add chopped onion and stir it for a minute. [PIC 3]
Now add the chopped mushrooms. [PIC 4]
Allow the mushrooms to release its water. Cook until the water is steamed out. (Takes 4-5 mins approx) [PIC 5 & 6]
When above process is done add flour and give a quick stir. [PIC 7]
Now add vegetable stock with water. [PIC 8]
When the water starts to boil, add chopped spring onion, salt and pepper. Allow it to boil for 3 more mins. [PIC 9]
Finally add cream and let it boil for 20 secs. [PIC 10]
Serve hot with garlic or oat bread.
Waxy hot deliciousness awaits your attention, Enjoy!
Any types of mushrooms can be used and not restricted to two varieties. You can even add three or more.
Spiciness can be increased to your liking by adding or reducing the amount of pepper used.
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