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Cream Of Mushroom Soup

by Merle O'Neal

Inspired by foodnetwork.com

Ingredients

for 6 servings

  • 2 tablespoons
    salted butter
  • 1 cup
    medium yellow onion, chopped (150 g)
  • 2 cloves garlic, minced
  • 1 cup
    white button mushroom, chopped (75 g)
  • 1 cup
    cremini mushroom, chopped (75 g)
  • 1 cup
    shiitake mushroom, chopped (75 g)
  • 1 teaspoon
    salt
  • 1 teaspoon
    pepper
  • 2 tablespoons
    all-purpose flour
  • ¼ cup
    white wine (60 mg)
  • 4 cups
    vegetable stock (960 mL)
  • ⅓ cup
    heavy cream (80 mL)
  • 1 sprig fresh parsley, for garnish

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Preparation

Under 30 min

  1. In a large saucepan over medium-high heat, melt the butter, then add the onion and saute until translucent, 3 minutes. Add the garlic and stir, then cook for 1 more minute.
  2. Add the mushrooms, salt, and pepper and cook until they begin to turn golden brown, about 5 minutes.
  3. Add the flour and stir to coat the mushrooms, until combined.
  4. Add the white wine, stir, and cook until combined, about 1 minute.
  5. Add the vegetable stock, stir, and simmer for 15 minutes.
  6. Add the heavy cream and stir to combine.
  7. Blend soup to your desired consistency with an immersion blender or standing blender.
  8. Serve hot, garnished with parsley.
  9. Enjoy!
 

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