How to the make this Easy Mushroom Soup

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

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

soup recipe

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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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