Homemade Cream of Mushroom Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- 2 garlic cloves minced
- 2 tbsp all purpose flour
- 1/4 cup / 60gr butter (i use homemade)
- 1 gold or white onion finely chopped
- 12 oz / 350gr chestnut mushroom sliced
- 5 oz / 150gr shiitake mushroom sliced
- 2 cups / 480 ml vegetable or chicken stock
- 4 oz / 120ml fresh double cream
- a handful of chopped parsley to garnish (optional)
- sea salt and freshly cracked black pepper
- Carbohydrate 3.4590775784874 g
- Cholesterol 0 mg
- Fat 0.0455541741176471 g
- Fiber 0.136343133194194 g
- Protein 0.496522059831933 g
- Saturated Fat 0.00735377243697479 g
- Serving Size 1 1 Serving (154g)
- Sodium 0.332661579831933 mg
- Sugar 3.3227344452932 g
- Trans Fat 0.0148850067226891 g
- Calories 16 calories
In a large pot, met the butter over medium-low heat. Add in onion, garlic and mushrooms, and stir-fry, stirring occasionally, until soften, about 5 min.Sprinkle the flour into the pot, and stir to heavenly coat the mushrooms. Season to taste.Pour in the stock and bring to a boil, then reduce the heat and simmer until slightly reduced, about 5 min.Reserve ¼ cup of mushrooms and set aside. Transfer the remaining mixture into a food processor and pulse until creamy and smooth.Return the mixture into the pot, pour in double cream and season to taste. Continue to cook and reduce for another 5 min, or until desired thickness is reached.Pour in the reserved cooked mushrooms, sprinkle with fresh parsley and season with freshly cracked black pepper.Store in an airtight container for up to 2 days.
