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Mushroom soup with chili flakes
Felt like having mushroom soup. Went to get some mushrooms, vegetables stock, and one onion. I normally use can as it’s quicker and thicker. This is my first time trying to make my own mushroom soup. You can use any type of mushrooms you can get.
I have read and browsed through a handful of mushroom soup recipe on Google. Google: “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. Cream of mushroom soup is often used as a base ingredient in casseroles and comfort foods.”
This is my version of mushroom soup with cream to make it creamy. I use only one type of mushroom: white button sliced. I am happy that it turned out delicious, creamy and comforting. Let’s cook!!!
900 g sliced white button mushrooms
1 small onion, peel the skin, cut into wedges
1 Tbs minced garlic
3 c vegetables stock
1/4 c water
150 ml thickened cream
4 Tbs sour cream
2 Tbs butter
2 Tbs olive oil
chili flakes (OPT)
Heat olive oil and butter on medium high heat in a pot. Once the butter has melted, add garlic and onion cook for about 1-2 minutes until fragrant and translucent.
Then add 750 g mushrooms, stir to coat with the olive oil and butter. Cook the mushrooms on medium high heat until they are lightly browned and have released most of their water, for about 10 minutes. Set aside the remaining 150 g mushrooms until later.
Add the salt, thickened cream and stock, bring to a simmer and cook, for 10 minutes uncovered. Remove from heat. Cool down for about 25 minutes. Use nutri bullet blend it in batches until smooth. Pour back into pot and stir in sour cream and add pepper.
Check the seasoning and add in the reserved 150 g mushrooms, heat for about 2-3 minutes just to warmed up. Spoon onto serving bowls and serve with chili flakes and bread. Enjoy!!!
Note: You can use any mushrooms of your choices. You can use chicken stock or chicken powder or vegetables powder with 4 c of water. You can garnish with parsley or tarragon or crouton. Serve with bread only or add more cream over the soup.
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