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mushroom soup

Mushrooms Soup

Rachi Fernandopulle
Creamy mushrooms soup
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Cuisine American
Servings 2 people

Equipment

  • Saucepan
  • Blender

Ingredients
  

  • 2 tbsp Oil Olive oil, Canola, Vegetable
  • 1 Brown onion Chopped
  • 2 Garlic cloves Chopped
  • 500 g Mushrooms Sliced
  • 800ml Vegetable stock or chicken stock
  • 1/4 tsp Salt
  • 1/8 tsp Black pepper
  • 200 ml Cream Thickened cream, Cooking cream

Croutons

  • 5 slices Bread
  • Oil Olive oil, Canola oil, Vegetable oil
  • to taste Salt and pepper

Instructions
 

Mushroom soup

  • In a medium-size saucepan add oil and place on medium heat. Add onion, garlic and saute for 2 minutes until soft, Then add the mushrooms and saute well.
    The mushrooms will release water at this point. The goal here is not to brown the mushrooms but rather to sweat the mushrooms.
  • Once the mushrooms are soft and cooked, add the stock, salt, pepper and leave it on a medium fire for about 15-20 minutes
  • Finally, add the cream and keep it on a low fire for about 5 minutes
  • Take the soup off the heat, add the soup into a blender and blend until smooth
  • Pour the blended soup back into the pot and simmer on a low fire until hot.
    At this point, if the consistency of the soup is too thick, then add a bit of stock or water to loosen it up.

Croutons

  • Preheat oven to 180C
  • Cut bread into small cubes, place all the bread cubes in a medium-sized bowl
  • Add salt, pepper and oil and coat well
  • Layer the bread cubes on a flat tray and bake in the oven for 10 mins
  • Take off the oven cool down
  • Top it on top of the soup, just before servoing

Video

Keyword Mushrooms Soup