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)
Cream of Mushroom Ingredients needed
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.

Cream of Mushroom Butter

2. Add mushrooms and cook till softened. Sprinkle the mixture with flour and mix well.

Cream of Mushroom Add flour

3. Scoop about 2 ladle-spoons of mushrooms into a blender. Pour in chicken stock till the mushrooms are covered. Blend till fine.

Cream of Mushrooms Blend the mushrooms

4. Pour in the stock, cover and allow to simmer for 10-15 minutes.

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

Recipe Only

Click to show/hide recipe

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 😀

Cream of Mushroom final product
Sigh.. forgot to take a picture of the soup in my haste.

Recipe Source: Adapted from Cafe Delites


Spread the word:
Rainbow

A novice baker =)

Leave a Comment