This soup tastes similar to the canned mushroom soup. How flavoursome this soup would be depends on how much ingredients you are willing to add to the soup. My recipe is the light version because I don’t like the taste of cream. You can add stock to enhance the flavour and add cream to increase the creaminess. However without these 2 ingredients the soup is still equally tasty and enjoyable.
As this is a mushroom soup of course it would require A LOT of mushrooms, I used just ordinary button mushrooms this time but other type of mushrooms would work too. I think adding some wild mushrooms would bring a wonderful flavour. Experiment yourself!
Read on for the receipe…
Serve 2-3
Preparation and cooking time: less than 1/2 hour
Ingredients:
2 tbp Butter
2 cloves Chopped garlic (optional)
3 3/4 cup Chopped/sliced mushroom
2 tbp Plain flour
1 c Water
1/2 c Milk
1/2 c Evaporated milk
Dash of white pepper (optional)
Salt
Parsley/ Marjoram for garnish (optional)
* Change water with chicken stock and milk with cream for better flavour.
Directions:
1. Melt butter in a sauce pan over a medium heat and saute garlic and mushroom until soft. Add plain flour and mix it in until no lumps can be seen.
2. Add water/ stock slowly and stir it into the mushroom mixture. Keep stiring to ensure the mixture is lump free and heat it until it thickens and starts bubbling.
3. Add milk and evaporate milk/ cream and stir it in. Heat it until it is just about to boil. Add pepper and salt to taste.
4. Garnish with herbs just before serving.
2 comments
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18 March , 2009 at 6:37 am
ange
great recipe, thank you for sharing. i left the flour and water out and used half milk and half evaporated milk instead… worked like a charm. i’d say the garlic is a must as it greatly enhance the taste. i served it in really nice soup bowls. my friends said it’s like what he got from classy french restaurants! will definitely make it again.
26 March , 2011 at 5:25 pm
craig
i’m gonna try it tonight.I pruchased a whole bunch of reduced price mushrooms and needed a quick easy recipe, like now, fast. the reduced produce doesn’t last so long. you gotta use it immediately.
thanks craig