Saturday, February 9, 2013

Cream of Mushroom Soup

I have a small confession to make.

I used to buy Maggy's powdered mushroom soup.

Then I found out I can actaully make mushroom soup at home. That revelation changed my soup eating days..

I didn't know making mushroon soup would be so easy.

This was hardest part. Peeling the mushrooms.

The rest is a piece of cake.

Now that you have this, please forget about the canned / powdered soup and make your own.

A little tip. Skip washing your mushrooms, else they will absorb the water and get soggy. Peel them instead, and a give them a quick rinse.

P.S. you can make this as a low fat version, buy using low fat milk and reduce the butter to one tablespoon.

Not that I like low fat food.

Cream of Mushroom Soup

  • 1 cup or 250g fresh mushrooms
  • 1/2 onion, medium size
  • 1/2 onion, medium size
  • 1 tablespoon lemon juice
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups of 500ml full fat milk
  • 2 cups or 500ml homemade beef stock
  • 1 teaspoons rock salt
  • 1/4 nutmeg, grated
  • 1/2 teaspoons white pepper
  • chopped parsley to garnish

  1. Peel the mushrooms. Rinse thoroughly. Pat dry with a clean kitchen towel.
  2. In the food processor, chop the mushrooms and onions.
  3. Add the lemon juice.
  4. In a medium saucepan, add the butter, saute the onions and mushrooms till the onions absorb the butter, about 10 to 15 minutes.
  5. Add the flour while whisking continually, to avoid the mixture from getting lumpy.
  6. Season with salt, nutmeg, and white pepper.
  7. Slowly, add the milk & beef stock to the mushrooms. Stir frequently for 2 minutes.
  8. Bring to boil. Once it boils, . Let simmer for 20 minutes on low heat.
  9. Serve sprinkled with coarsely chopped parsley. Season with extra seasoning as need.
 Devour & Enjoy.

No comments:

Post a Comment