Creamy, rich and flavorful soup, which is perfect for winter evenings…
Winter brings forth cold and chilly days and even colder and chillier nights. Some of the best ways to escape the chill are cosily wrapping up in a blanket, sipping warm drinks, or enjoying a nice, steamy bowl of soup.
One of my personal favourite varieties of soup is this cream of mushroom soup. Mushroom is a vegetable that has excellent health benefits. This soup offers the healthiness of mushrooms, richness of cream and excellent taste. Creamy and tangy, it is the perfect way to start a meal or just to enjoy yourself. Either way, it is sure to bring a smile to your face during these chilly winter months.
This is a treat for not only mushroom lovers but for anyone who loves soup. Cream, butter and sour cream added to the soup make it rich and more flavorful. To add more taste I have added chicken stock, but if you are a vegetarian or do not want to use chicken stock you can add vegetable stock, it is equally tasty.
RESTAURANT STYLE MUSHROOM SOUP RECIPE
Creamy, rich and flavorful soup, which is perfect for winter evenings…
PREPARATION TIME : 15 MINUTES
COOKING TIME : 50 MINUTES TO 1 HOUR
CAN BE SERVED TO 3 PEOPLE
INGREDIENTS
- 250 grams of button mushrooms
- 2 medium onions finely chopped
- 4 (250 ml) cups of chicken stock
- 3 tablespoons of unsalted butter
- 4 tablespoons of all-purpose flour
- 2 bay-leaves
- 1/4 to 1/2 teaspoon of freshly ground black pepper
- 1/2 a cup (250 ml cup) of finely chopped parsley
- 1/2 a cup (250 ml cup) of cooking cream
- 1/4 cup (250 ml) of sour cream
- Salt to taste
METHOD
- Cut the stems from the mushroom, keep caps and chop the stems into small pieces. Cut the onions into small pieces too.
- Place a soup pot on the stove and heat 2 tablespoons of butter over medium heat. Add the finely chopped onion pieces and mushroom stems and sauté until soft.
- Reduce the temperature of the stove to low, add the flour and sauté it for 1 minute.
- Add a little bit of stock into this and mix well. Then add the remaining stock and mix. Bring it to boil and add the bay leaves, pepper powder and salt. Simmer it for 20 minutes.
- Strain it, return it back to the soup pot and keep aside.
- In a frying pan, over a medium heat, add 1 tablespoon of butter. Cut the mushroom caps into thin slices, add into the butter and sauté until soft. It may take about 10 minutes.
- Place the soup pot with the strained stock mixture back on the stove, add the sautéed mushroom caps and simmer it for 10 minutes.
- After 10 minutes add the cooking cream and mix. Simmer it for another 2 minutes.
- Then add the sour cream and mix well and switch off the stove. Add the freshly chopped parsley, mix and serve it warm.
NOTE
You can add vegetable stock instead of chicken stock.
If you do not have parsley, you can add coriander leaves (cilantro).
STEP BY STEP PICTURES
Place a soup pot on the stove and heat 2 tablespoons of butter over medium heat
Add the finely chopped onion pieces and mushroom stems and sauté until soft
Reduce the temperature of the stove to low, add the flour and sauté it for 1 minute
Add a little bit of stock
Mix well
Add the remaining stock and mix
Bring it to boil and add the bay leaves,
and black pepper powder
salt to taste
Simmer it for 20 minutes
Strain it
Return it back to the soup pot and keep it aside
In a frying pan, add 1 tablespoon of butter and the sliced mushroom caps and sauté until soft. Keep the stove on medium temperature. It may take around 10 minutes
Place the soup pot with the strained stock mixture, back on the stove, add the sautéed mushroom caps and simmer it for 10 minutes
After 10 minutes add the cooking cream and mix. Simmer it for another 2 minutes
Then add the sour cream, mix well and switch off the stove
Add the freshly chopped parsley and mix
Serve it warm
