Cream of Mushroom Soup

The secret to this deep rich cream of mushroom soup is a very simple soup, the key to unlocking the mushroom’s magic with cream or milk.

This is a just pure essence of mushroom with a smooth texture that has intensely earthy flavor is such a hearty and warming soup.

This is one of my favorite soup and I love to make it during winters mostly. Serve with crusty bread for dipping!

Prepare time: 10 min
Cook time: 20 min
Ready in: 30 min

Ingredients:

• 250 gram mushroom chopped
• 1 onion finely chopped
• 2 cup of vegetable stock/water
• 1 cup milk
• 2 tbsp. butter
• 2 tbsp. corn flour
• ½ cup cream
• Thyme
• Oregano
• Salt
• Pepper

Procedure:

1. In a large bowl put the mushroom, butter, onion and cook for 4 minutes or until the mushrooms are soft.
2. Add flour and stir well. Gradually add the stock and cook for another 5 minutes.
3. Add milk, thyme, oregano, salt, pepper and cook until boiling.
4. Stir several times during cooking.
5. Put into a food processor and puree until smooth.
6. Re heat into the bowl, add cream to the soup and cook for 2 minutes.
7. Serve the soup garnished with sliced mushroom.