Cream of Mushroom Soup
Cream of Mushroom Soup is a International recipe with clear ingredients and practical, step-by-step directions.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 7 method steps from beginning to end.
- Measure and arrange all 10 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Heat the butter in a heavy sauce pot or pan, add chopped onion and mushroom, and stir for few seconds until just transparent. Don't let the mushroom brown.
- 02
Add flour, and stir to make roux. Don't let it brown.
- 03
Gradually whisk in the milk or stock, and bring to boil.
- 04
Simmer the soup for 10 to 15 minutes until mushroom is cooked.
- 05
Pass the soup through a food mill or use a blender to purée it.
- 06
Add the purée of mushroom into the soup, then add enough hot milk or cream to the soup to bring it to proper consistency. Do not boil.
- 07
Season to taste, and garnish with brunoised mushroom and parsley.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 3.0, credited to Redeemer|Vodesnet; view original image record .
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