Mushroom Cream Soup
⏳ Time
40 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
I prepare this soup using beef broth, but this is not a strict requirement. If someone wants to make the soup less fatty or simply doesn't like soups made with beef, you can replace the broth with water. You can also use cream with a higher fat content. This soup is very delicious when served with croutons made from white bread.
Ingredients
- Fresh Mushrooms - 17.6 oz
- Campbell's Beef Broth - 1 qt
- Butter - 1.8 oz
- Wheat Flour - 2 spoons
- 10% cream - 8 fl oz
- Garlic - 1 clove
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare a meat broth.
Step 2
Slice the mushrooms into moderately thick pieces, transfer them to a skillet, and sauté in sunflower oil under a lid over medium heat for about 15 minutes, stirring occasionally, while adding salt and pepper.
Step 3
Then carefully transfer the mushrooms along with the liquid to a pot of boiling broth. Cook for 10-15 minutes.
Step 4
In a saucepan or skillet, melt the butter and sauté the finely chopped garlic until fragrant. Gradually add the flour, one tablespoon at a time, mixing thoroughly to combine with the thickening mixture. Then, slowly pour in the cream while whisking to prevent lumps from forming. Cook on low heat, stirring continuously, until a thick sauce forms. If the sauce becomes too thick, you can add a few tablespoons of broth.
Step 5
Pour the mushroom broth and white sauce into a blender and blend until smooth.
Step 6
Return the soup to the pot and bring it to a boil, adding salt, pepper, and spices to taste.
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