Mushroom soup or Cream of mushroom soup is a simple soup made out of basic roux thinned with cream of milk then flavoured with mushrooms. A relatively easy soup to make yet it packs a flavourful punch hence it is not just enjoyed as a soup but it can be used as a base ingredients in several dishes. I guess today very few households are making the home made variety due to the availability and affordability of ready-made mixes and canned versions around, but if you come to think of it it’s really not that hard to make and not that really expensive.
Knowing how do make one is really significant specially if cooking is your hobby like me as mushroom soup is a used commonly as base of different dishes such as casseroles. So give it a try regardless of using it as a base for your dish or just enjoying a warm soup.
200g farmers brown mushrooms, sliced
150g portabella mushrooms, sliced
2 cups chicken broth
2 cups fresh milk
1/2 cup cream
3 tablespoons flour (or you can adjust to the consistency you desire)
1/2 brown onion, finely chopped
3 cloves garlic
1/4 cup butter
1/4 tsp nutmeg
- In a pot, melt half of butter in low heat. Sauté garlic and onions.
- Add mushrooms and cook for 3 minutes. Remove mushrooms from pan then set aside.
- Add the remaining butter over the pan then sprinkle flour over pan and mix.
- Add chicken broth to deglaze, then add milk. Bring to a boil then simmer in low heat for 15 minutes.
- Place mushrooms in a blender and add a small amount of the creamy broth. Blend until mushrooms are finely chopped.
- Pour blended mushrooms in the pan and simmer for additional 15 minutes.
- Add cream and nutmeg then simmer for 5 more minutes
- Then finally, season with salt and pepper.