Cream of Mushroom Soup Recipe
Cream of mushroom soup is a simple type of soup easy and simple way to make. It’s so deliciously creamy with tender bites of mushroom pieces. Full flavored with garlic and herbs.
Cream of Mushroom soup was created several hundred of years before. The soup is eyed by some as the direct descendent of the French Béchamel and Italian Salsa colla sauces, which is why the soup is also called as "America's béchamel." The Campbell Soup Company began selling the soup commercially in 1934(Canned Version). In Minnesota, the soup being a common ingredient in the Lutheran hot dishes, is also called "Lutheran binder," and finds a special mention in the Lutheran church cookbooks.
Soups made with cream and mushrooms are much older than the canned variety. Ancient Italian (Salsa colla) and French (Béchamel) cream sauces, and soups based on them have been made for many hundreds of years.
Ingredients:
400 g Button mushrooms, finely chopped
90g butter
2 garlic clove chopped
2 tbsp plain flour
900ml Vegetable stock
1 bay leaf
4 tbsp fresh cream
2 stalk parsley leaves finely chopped for garnish
Method
Heat the butter in a large saucepan and cook the garlic until turns in to golden color, about 1-2 minutes. Immediately add plain flour and stir for another 30-45 second. Add mushrooms and cook for 2 minutes more. Now add stock and bring the mixture to boil then add bay leaves and simmers for another 5-6 minutes
Remove and discard the bay leaf, then remove the mushroom mixture from the heat and blitz using a hand mixer (Blender) until smooth. Gently reheat the soup and stir through the cream transfer to the bowl with sprinkling with chopped parsley and serve hot.
(you can garnish with crispy baked mushroom for better experience) for more soup recipes please
