Cream of Mushroom Soup. Melt butter in large frying pan. Add in onions, garlic, and mushrooms. In a large pot, melt butter.
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.
You can cook Cream of Mushroom Soup using 14 ingredients and 4 steps. Here is how you cook that.
Ingredients of Cream of Mushroom Soup
- Prepare 200-250 grams of button mushrooms.
- It's 1/3 cup of finely chopped onions or 1 small to medium-sized onion, finely chopped.
- It's 1/2 teaspoon of finely chopped garlic.
- It's 1 of tejpatta bay leaf.
- You need 1 cup of milk whole or full fat - at room temperature.
- Prepare 1-2 pinches of ground nutmeg powder or grated nutmeg.
- It's 1 cup of water.
- It's 6 tablespoons of cream, - low fat.
- Prepare 1 tablespoon of whole wheat flour or all purpose flour.
- It's 2 tablespoons of butter.
- Prepare 1-2 teaspoons of chopped parsley or coriander leaves.
- You need as required of freshly crushed black pepper.
- You need as per taste of salt.
- You need 1 teaspoon of finely chopped parsley.
Photography Credit: Elise Bauer Cream of mushroom soup is a great ingredient when you're seeking a silky, smooth, velvety texture in a variety of dishes, like casseroles, soups, or rich sauces for chicken and beef. It has that thick, creamy consistency that makes it oh-so-appealing and indulgent for those looking for something decadent tasting. Season with salt and pepper, then remove them from the pot and set them aside. Melt butter in a large stockpot or Dutch oven over medium heat.
Cream of Mushroom Soup instructions
- Melt the butter in a heavy saucepan. add the bay leaf and saute till fragrant for about 2 to 3 seconds. add the finely chopped onions and garlic. saute till the onions soften and become translucent..
- Add the flour and saute for 3 to 4 minutes stirring often on a low to medium-low flame. the raw aroma of flour should go away. then add freshly crushed black pepper and mix well.Add the slices of mushroom and sauté well till the mushroom become light golden..
- Add water first followed by milk. stir well and season with salt. on a low to medium-low flame let the soup come to gentle simmer first. the mushroom soup would also begin to thicken. stir at intervals. simmer for about 4 to 5 minutes till the soup thickens more..
- Cool it and Blend. then add the cream and chopped parsley. simmer mushroom soup or 1 to 2 minutes more stirring often. lastly, sprinkle ground nutmeg powder and stir.serve hot..
In a large saucepan, heat oil over medium-high heat. This cream of mushroom soup is something I created after putting together some of my favorite cream of mushroom soup recipes together. From Jaques Peppin came the potato in the mushroom soup. The potato helps to give this soup some body and almost makes this soup hearty. From many classic cream of soup recipes came the addition of cream at the end.
