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Pour in stock, a little at a time, stirring constantly. Melt the butter with the olive oil in a frying pan and fry the onion and garlic until soft. Add the mushroom and cook until soft, then season well with salt and freshly ground black pepper.
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Cream of Mushroom soup is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Cream of Mushroom soup is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have cream of mushroom soup using 14 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Cream of Mushroom soup:
- Take 4 tbsp of butter.
- Get 1 tbsp of oil.
- Prepare 1 of onion.
- Take 2 of garlic cloves.
- Take 1/2 can of or 1 cup fresh mushrooms.
- Get 1/2 can of sweet corns.
- Prepare 6 tbsp of flour.
- Get 1/2 tsp of thyme.
- You need 1/2 tsp of Parsley.
- Take 6 cups of Chicken or beef broth.
- Get 1 tbsp of chicken powder.
- Take 1 tsp of salt or as desired.
- Take 1 pack of tetra cream.
- You need 1 tsp of black pepper powder.
In liquidiser or food processor, puree the mixture, leaving some chunks of mushrooms in it. Heat a splash of olive oil in a large saucepan over a medium heat, add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, pop the lid on and cook gently until softened. In a large pot, melt butter. After that transfer half the soup to a blender and whiz to a purée, then return it to the saucepan along with the lemon juice.
step by step to make Cream of Mushroom soup:
- Heat butter and oil in large pot over medium heat until melted..
- Sauté onion diced and fresh garlic chopped for 2-3 minutes..
- Add flour and cook for 2 minutes..
- Add mushrooms and thyme and allow to cook for 3 minutes..
- Add chicken or beef stock. Mix well and cook on medium heat, bring to a boil..
- Season with salt, pepper. Add little parsley too. Add sweet corns..
- Cover and allow to simmer on low heat for 15 minutes..
- Reduce heat while adding cream. Stir continuously..
- Add remaining thyme and parsley..
- Serve hot with garlic bread..
Taste to check the seasoning, then reheat gently, adding the cream just before serving. Put the onions, garlic, mushrooms, and stock into the soup maker, and press the 'smooth soup' function. Make sure you don't fill the soup maker above the max fill line. Melt butter in large frying pan. Add in onions, garlic, and mushrooms.
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