What I like most about the mushroom soup was creamy texture. There's nothing like a bowl of hot warm in the winter periods. It is one of my simple recipes can vegetable soup and two simple steps, you are pushed to the comfort food with a piece of fresh bread! Many people said they prefer this for most recipes mushroom soup so I suggest you try it!
Ingredients:500g (1 pound mushrooms)1 clove garlic2 onions, chopped90g (3 oz) butter2 tablespoons flour1 liter (1 quart and a half) chicken brothHalf a cup cream1 bay leaf1 sprig thyme
This is one of the fastest-take mushroom soup recipes, cook about 20-25 minutes to prepare.
Step 1:Wash mushrooms and cut them (they do not have to look nice!) Get a big knife and cut the garlic, chop onion, then. Get a large pot and put in the butter. Garlic, onions and thyme and cook over low heat, make sure they do not brown (must turn a transparent color.) Remove the mushrooms and water to increase temperature and stirring occasionally for 3 minutes.
Step 2:Take the flour and sprinkle into the pan, stirring constantly so that it coats the mushrooms. Cook for a minute while stirring. Take your chicken broth and pour it in the pot, bring to a boil. Once boiling, add the bay leaves and begin to cook. Leave it for 10 minutes. When done, remove the bay leaves and puree and thyme with a hand blender to the soup. Reheat and season, if you think it needs one (I would much pepper to this recipe for vegetable soup add). Once it begins to boil, add the cream and reheat, warm.
And there you have it! One of my favorite recipes of mushroom soup. At serving time I like to sprinkle on garlic, they go with this dish much better than most of my other recipes for vegetable soup.
Ingredients:500g (1 pound mushrooms)1 clove garlic2 onions, chopped90g (3 oz) butter2 tablespoons flour1 liter (1 quart and a half) chicken brothHalf a cup cream1 bay leaf1 sprig thyme
This is one of the fastest-take mushroom soup recipes, cook about 20-25 minutes to prepare.
Step 1:Wash mushrooms and cut them (they do not have to look nice!) Get a big knife and cut the garlic, chop onion, then. Get a large pot and put in the butter. Garlic, onions and thyme and cook over low heat, make sure they do not brown (must turn a transparent color.) Remove the mushrooms and water to increase temperature and stirring occasionally for 3 minutes.
Step 2:Take the flour and sprinkle into the pan, stirring constantly so that it coats the mushrooms. Cook for a minute while stirring. Take your chicken broth and pour it in the pot, bring to a boil. Once boiling, add the bay leaves and begin to cook. Leave it for 10 minutes. When done, remove the bay leaves and puree and thyme with a hand blender to the soup. Reheat and season, if you think it needs one (I would much pepper to this recipe for vegetable soup add). Once it begins to boil, add the cream and reheat, warm.
And there you have it! One of my favorite recipes of mushroom soup. At serving time I like to sprinkle on garlic, they go with this dish much better than most of my other recipes for vegetable soup.
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