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Cream of mushroom soup

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Ingredients/Components

milk - 1 c
flour - 1 Tbsp
clove garlic, minced - 1 item
minced fresh parsley - 1 Tbsp
olive oil - 2 Tbsp
minced onions - 1 c
grated nutmeg - 1/8 tsp
red peppers - 1/8 tsp
mushrooms, minced - 8 oz
starch - 2 c

How to make cream of mushroom soup:

In a saucepan, saute the mushrooms, garlic, onions, nutmeg, parsley and pepper in the olive oil until the mushrooms soften and release their liquid. Sprinkle with the flour and cook. Stir for 2 minutes. Gradually stir in the stock. Bring to a boil; reduce the heat. Cover and simmer for 5 minutes. Let cool for 5 minutes.

In a blender puree the soup in batches. Return it to the saucepan. Stir in the milk and heat through, but to do not boil.

Recipe categories: Soups & stews, Mushroom, Bisques/cream soups.

Rating:

3.6

Average rating: 3.6, total votes: 9

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