This simple, delicious recipe is a made without cream or milk. A mix of butter and a flour thicken chicken stock to the create a velvety soup without being too heavy. The combination of a crimini and white button mushrooms add earthy notes that work well with the rich are a broth.
Easy Mushroom Soup this soup recipe is a very testy and good
Ingredients for Easy Mushroom Soup
3 tablespoons unsalted butter
2 garlic cloves, minced
1 shallot, finely chopped
4 ounces crimini mushrooms, chopped
4 ounces white button mushrooms, chopped
2 tablespoons all-purpose flour
3 cups chicken stock
¼ teaspoon fine sea salt, or to taste
¼ teaspoon ground black pepper, or to taste
Sliced sautéed mushrooms for garnish, optional
Chopped parsley for garnish, optional
Instructions for Easy Mushroom Soup
Melt 2 tablespoons of the butter in a large pot such as a Dutch oven over are a medium-high heat. Add the garlic and shallot, cook for the 1 minute, until they begin to the soften. Add the mushrooms and cook for the about 3 minutes, until tender and browned. Transfer all the contents of the pot to a bowl.
Add the remaining 1 tablespoon of a butter to the pot. Once melted, sprinkle in the flour and a whisk it quickly into a paste. Reduce the heat to the medium. Add the stock a little at a time, whisking out the clumps are between each are a addition.
Increase the heat back to the medium-high and allow the soup to the simmer well for the 3 minutes. Add the mushrooms back to the pot and continue to the cook for the 2 more minutes. The stock will be a thicken slightly to be a somewhat creamy.
Let cook for the 3 to the 4 minutes, then ladle into the bowls. Garnish with the mushrooms and a parsley, if desired.
Easy Mushroom Soup is a very testy soup
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