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Cream Of Mushroom Soup

Ingredients
  Butter 1 Ounce
  Onion 1 Small, peeled and sliced
  Flat mushrooms 1⁄2 Pound, sliced
  Flour 1 Ounce
  Chicken stock 1 Pint (well-flavoured)
  Milk 1⁄4 Pint
  Salt To Taste
  Freshly ground black pepper To Taste
  Double cream 1⁄4 Pint
  Parsley 1⁄2 Teaspoon, freshly chopped
Directions

GETTING READY
1) In a saucepan, melt butter and sauté onions until translucent.
2) Stir in the mushrooms and sauté for 5 minutes.
3) Add the flour and cook for 2 minutes, stirring constantly.
4) Take the pan away from the heat, and slowly pour in the stock and milk.

MAKING
5) Return to heat and allow to boil, stirring constantly.
6) Season to taste, put the lid and simmer for 20 minutes.
7) Remove the pan from the heat and allow to cool slightly.
8) In an electric blender, place the mushroom mixture and process to a smooth puree.
9) In a saucepan, place the puree ad heat for 5 minutes.

FINALIZING
10) If you wish to freeze the dish, then do so at this stage. Pour the cooled soup mixture in a plastic container.
11) Seal, label, and freeze the container.

SERVING
12) Serve hot sprinkled with parsley and drizzled with cream.
13) If using frozen soup, in a saucepan, place the frozen soup and reheat gently on top of stove, stirring occasionally.
14) Serve as mentioned in step 12.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Occasion: 
Thanksgiving
Ingredient: 
Mushroom
Interest: 
Quick, Healthy
Cook Time: 
35 Minutes
Servings: 
4

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