Cream of Mushroom Soup


Recipe with Pictures

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)
Ingredients needed

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.

5. Stir in cooking cream till boil. Add in pepper according to your taste.
 
 
6. Mix in parsley and remaining thyme (optional). Serve warm.

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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.
  5. Stir in cooking cream till boil. Add in pepper according to your taste.
  6. 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 😀

Sigh.. forgot to take a picture of the soup in my haste.

Recipe Source: Adapted from Cafe Delites


Rainbow

A novice baker =)

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