Recipe of Super Quick Homemade Creamy mushroom soup

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Creamy mushroom soup 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. 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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In this dish, we will certainly review exactly how to make a full Creamy mushroom soup with pointers so that it feels delicious as well as soft when you eat it. This snack will certainly be much more excellent when you take pleasure in while relaxing or eating with your family members. Creamy mushroom soup is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Creamy mushroom soup is something that I have loved my entire life. They are fine and they look fantastic.

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To begin with this recipe, we must first prepare a few components. You can cook creamy mushroom soup using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Creamy mushroom soup:

  1. It’s of salted butter.
  2. Prepare of large white onion.
  3. It’s of garlic paste (or 1 clove crushed).
  4. It’s of chestnut mushrooms.
  5. Get of plain flour.
  6. Prepare of boiling water.
  7. Prepare of chicken stock pot.
  8. You need of bay leaf.
  9. You need of dried parsley.
  10. You need of Black pepper.
  11. Prepare of milk or cream.

Melt the butter in a large saucepan over medium-high heat. Stir in the flour until smooth. Gradually add and stir in the chicken stock. 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.

Instructions to make Creamy mushroom soup:

  1. Prep your ingredients. You will need a chopping board and knife, large saucepan, blitzer and wooden spoon..
  2. Finely cut the onions and add to a large saucepan with the garlic and butter. Lightly fry for 8-10 mins till soften but not browned..
  3. Chop the mushrooms into small cubes and add to the cooked onions. Fry for 3 mins till the mushrooms are softened..
  4. Add the flour and stir through the mushrooms so all coated. Add the stock pot, water, bay leaf and parsley. Bring to the boil and simmer for 10 mins with a lid on the saucepan..
  5. Using a blender (I used my nutribullet smoothie maker!) remove the bay leaf and blitz the soup till completely smooth. Put the smooth liquid back into the saucepan on a low heat and add the milk (or cream) a good few turns of cracked black pepper and warm through then serve..
  6. Enjoy with some toasted sourdough 😋 if you have any sour cream you could also do a nice swirl when serving!.

Taste to check the seasoning, then reheat gently, adding the cream just before serving. This delicious soup is quick and easy to make. Mushrooms are simmered in a creamy soup base, then topped with toasted bread and grated Cheddar cheese. This will give the soup a much richer colour and flavour. This is one of my favourite soups of all time.

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