Cream of mushroom soup

Posted by adm On January - 4 - 2012

How to cook Cream of mushroom soup


  • 2 tablespoons olive oil
  • 40g butter, shredded
  • 1 large scallion, halved longways,
  • water-washed, thinly sliced
  • 3 garlic cloves, low
  • 750g flat mushrooms sliced
  • 4 cups salt-reduced chicken strain
  • 3/4 cup thickened skim
  • crusty dough, to help

How to:

  • Heat oil and butter in a large saucepan over medium heat until frothy. Add leek and ail. Fake, stirring, for 2 proceedings. Reduce heat to low. Continue to fudge, covered, for 10 to 15 minutes or until leek is very tenderise.

  • Increase heat to highschool. Add mushrooms and fudge, stirring ofttimes, for 10 to 15 minutes or until mushrooms are subdued.

  • Add stock and 2 cups water to saucepan and simmer, partially covered, for 20 transactions. Remove from heat and set aside to cool somewhat. Process soup, in batches, until well combined. Return to saucepan.

  • Adjoin 1/2 cup cream and splash, without simmering, over low heat until warmed through. Ladle soup into bowls. Swirl with remaining cream and season with peppercorn. Serve with gelt.

  • You could experiment with different varieties of mushrooms. Replace half the flat mushrooms with Swiss embrown, oyster or shiitake mushrooms, and replace the cream with coconut skim.

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