Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, cream of mushroom soup. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Cream of Mushroom Soup is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Cream of Mushroom Soup is something that I have loved my whole life. They’re fine and they look wonderful.
Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms and/or mushroom broth are added. It is well known in North America as a common type of condensed canned soup. The Soup Nazi would be proud of this one.
To get started with this recipe, we have to prepare a few components. You can cook cream of mushroom soup using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Cream of Mushroom Soup:
- Take 200-250 grams button mushrooms
- Take 1/3 cup finely chopped onions or 1 small to medium-sized onion, finely chopped
- Prepare 1/2 teaspoon finely chopped garlic
- Take 1 tejpatta bay leaf
- Prepare 1 cup milk whole or full fat - at room temperature
- Get 1-2 pinches ground nutmeg powder or grated nutmeg
- Prepare 1 cup water
- Make ready 6 tablespoons cream, - low fat
- Take 1 tablespoon whole wheat flour or all purpose flour
- Get 2 tablespoons butter
- Take 1-2 teaspoons chopped parsley or coriander leaves
- Make ready as required freshly crushed black pepper
- Make ready as per taste salt
- Make ready 1 teaspoon finely chopped parsley
Of course when we were growing up it was Campbell's and it came in a can. This cream of mushroom soup tastes decadent, but it's secretly healthy. Its creamy texture comes from pureed cauliflower! Now, I'm a total mushroom convert, and this homemade cream of mushroom soup is one of our favorite dishes to share on cold nights.
Steps to make Cream of Mushroom Soup:
- 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.
- Switch off the flame and pour the soup in individual serving bowls. - Serve the cream of mushroom soup steaming hot garnished with parsley or coriander.
Make this condensed cream of mushroom soup instead of buying that disgusting stuff from the can! Also easily customizable for all "cream of" soup We'll make condensed cream of mushroom soup as our base recipe, and below you will find ways to adapt this recipe to the other condensed soups. Who doesn't love a delicious bowl of creamy mushroom soup? This cream of mushroom soup is so creamy, rich, and satisfying that you would never guess it's dairy-free. It has an enticing texture of fresh mushrooms and a layer of flavor from a humble cauliflower.
So that’s going to wrap it up for this special food cream of mushroom soup recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
