I love soups in any form, and usually make soups such as corn soup and beet root soup. I had seen recipes of mushroom soup on the internet, but had never tried to make one for no apparent reason. With the mushrooms I always make a stir fry. Suddenly one day hubby asked shall we can make cream of mushroom. I said “why not? I will look for recipe in the web”. Going through lots of recipe for the soup in net, I settled with this one. I changed little bit.
Recipe calls for roasted mushroom, since I was not using huge amount mushrooms; I tried roasting in skillet with butter. I used dried sage and thyme, as I was out of fresh ones. Here come soup recipe.
What you need.
Fresh Sliced white button mushroom: 8 oz
Red onion : half
Butter : 1 teaspoon
Olive oil: 1/2 tablespoon
Thyme: ¼ teaspoon
Sage: ¼ teaspoon
Ginger: ½ inch (optional)
Garlic: 1 clove
Water/vegetable broth: 2 cups
Salt: to taste
Pepper: ½ tablespoon
Fat free half and half/ Heavy cream: ½ cup
Coriander leaves: chopped a few
How I made
Heat olive oil and butter in a sauce pot and add mushroom, thyme and salt and fry until they become slightly brown color. It takes about 8 minutes in a medium flame.
Drain fried mushroom from pot and keep aside. In the remaining oil (minus mushroom) add onion and fry until they become translucent or change color. It takes about 5 minutes.
Add ginger, sage and garlic clove and fry them for another 2 minutes.
Then add roasted mushroom and water let it simmer for another 10 minutes.
Season with salt and pepper, remove from the heat and puree with a blender.
Bring to it hot again and mix with half and half/ heavy cream.
Garnish with coriander leaves and serve.
Preparation time: 28 minutes
Yield: 3 serving
Will you make it again: Sure I will