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1 pot of mushroom soup for about 6-8 pax
Ingredient list:
- 4 tablespoons butter
- 1 tsp oil
- 1 onion, diced
- 4 cloves garlic, minced
- 600g fresh white mushrooms, sliced (recipe calls for brown mushroom but white mushrooms were on offer =p)
- 200g baby Portobello mushrooms
- 2 tbsp plain flour (recipe calls for 6 tbsp of plain flour but I did not dare to add more since this is my first time cooking this soup)
- 1 litre chicken broth
- 1-2 teaspoons salt adjust to taste (optional. I did not add any)
- 1 cup cooking cream
- Dash of pepper, adjust according to taste
- Chopped fresh parsley and thyme to serve (optional. I did not add any though I would love to)
Steps:
1. Heat butter and oil in a large pot over low fire until melted. Sauté onion for 2 to 3 minutes and add garlic to cook until fragrant.
2. Add mushrooms and cook till softened. Sprinkle the mixture with flour and mix well.
3. Scoop about 2 ladle-spoons of mushrooms into a blender. Pour in chicken stock till the mushrooms are covered. Blend till fine.
4. Pour in the stock, cover and allow to simmer for 10-15 minutes.
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1 pot of mushroom soup for about 6-8 pax
Ingredient list:
- 4 tablespoons butter
- 1 tsp oil
- 1 onion, diced
- 4 cloves garlic, minced
- 600g fresh white mushrooms, sliced (recipe calls for brown mushroom but white mushrooms were on offer =p)
- 200g baby Portobello mushrooms
- 2 tbsp plain flour (recipe calls for 6 tbsp of plain flour but I did not dare to add more since this is my first time cooking this soup)
- 1 litre chicken broth
- 1-2 teaspoons salt adjust to taste (optional. I did not add any)
- 1 cup cooking cream
- Dash of pepper, adjust according to taste
- Chopped fresh parsley and thyme to serve (optional. I did not add any though I would love to)
Steps:
- Heat butter and oil in a large pot over low fire until melted. Sauté onion for 2 to 3 minutes and add garlic to cook until fragrant.
- Add mushrooms and cook till softened. Sprinkle the mixture with flour and mix well.
- Scoop about 2 ladle-spoons of mushrooms into a blender. Pour in chicken stock till the mushrooms are covered. Blend till fine.
- Pour in the stock, cover and allow to simmer for 10-15 minutes.
- Stir in cooking cream till boil. Add in pepper according to your taste.
- Mix in parsley and remaining thyme (optional). Serve warm.
Comments:
This is my first time making this soup and everyone all has praises for it! Yay! I felt that the blending of the mushrooms made the soup more fragrant and tasty. However, I also felt that it was the soup stock which made it delicious. Oops. Haha.
Sunshine also commented that the soup was too watery, and not as creamy as the recipe. I think it was because I have added only 2 tablespoons of plain flour instead of the 6 tablespoons as indicated. However, I thought this consistency was still ok. I would not mind cooking with only 2 tablespoons of flour only the next time. A thicker soup is also welcome though. Haha 😀
Recipe Source: Adapted from Cafe Delites
