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Cream of Mushroom Soup

June 11, 2012 by Roxy

Cream of Mushroom Soup / Supa Crema de Ciuperci

I’m a mushroom lover (yeah I know, nothing new here!), they are so tasty and you can make so many dishes with them. The other day I realized that I have many recipes with mushrooms  but no soups so I decided to make this light and tasty Cream of Mushroom Soup.  It’s perfect for the chilly spring days or not-so-hot summer days and we have many of these around here :).

Time: 45 min, Prep: 15 min.  Cook: 30 min.
Servings: 8-10                          

Ingredients:

  • 700 ml chicken, vegetable or beef stock (I used chicken)
  • 300 ml milk
  • 3 Tbsp butter
  • 1 kg mushrooms
  • 1 tsp dried thyme
  • 2 Tbsp all-purpose flour
  • salt and pepper

 

Directions:

Chop the onions. Chop the mushrooms in a food processor (reserve a few slices).

Finely chop or mince garlic.

Cream of Mushroom Soup - Ingredients Cream of Mushroom Soup - Chop the onions. Cream of Mushroom Soup - Chopped Mushrooms Cream of Mushroom Soup - Finely chop or mince garlic.

Melt half of the butter and cook onion on medium heat for 5 minutes.

Add mushrooms and garlic to the pan and cook for 5 more minutes, until mushrooms just soften.

Add thyme and season with salt and pepper to taste.

Cream of Mushroom Soup - Melt half of the butter and cook onion on medium heat for 5 minutes. Cream of Mushroom Soup - Add mushrooms and garlic to the pan and cook for 5 more minutes, until mushrooms just soften.

Remove mixture from the pan.

Melt the remaining butter in the pan over medium-low heat. Add the flour stirring continuously until lightly brown. Slowly pour chicken stock (or add a few ladles one at a time) and stir until smooth. Add remaining stock and milk and bring to a boil.

Cream of Mushroom Soup - Melt the remaining butter in the pan over medium-low heat. Cream of Mushroom Soup - Add the flour stirring continuously until lightly brown. Cream of Mushroom Soup - Add a few ladles of chicken stock (one at a time) and stir until smooth. Cream of Mushroom Soup - Add remaining stock and milk and bring to a boil.

Simmer for 5 minutes until slightly thickened. Stir in the mushrooms and cook for a few more minutes.

Cream of Mushroom Soup - Simmer for 5 minutes until slightly thickened. Cream of Mushroom Soup - Stir in the mushrooms and cook for a few more minutes.

Serve garnished with chives or parsley.

Cream of Mushroom Soup / Supa Crema de Ciuperci

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Filed Under: Canadian/US, Milk, Mushrooms, Soups & Stews Tagged With: cream soups, light soup, mushroom soup, supa crema de ciuperci, vegetarian

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  1. 2013 Cookathon | Bluebird Crescent Irregular says:
    January 6, 2013 at 7:11 PM

    […] Red Lentil Soup 15. North African Chickpea and Kale Soup 16. Vegan Cream of Cauliflower Soup 17. Cream of Mushroom Soup 18. Vegetarian Minestrone Soup 19. Bean Barley Vegetable Soup 20. Curried Butternut Squash-Red […]




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