Thursday, May 5, 2011

Cream of mushroom soup

This cream of mushroom soup is so easy and full of flavor.  

1 lb of fresh mushrooms cleaned, diced and sautéed
2 cloves of garlic, Remove skin and leave them whole
½ gallon of whole milk
32 oz. Vegetable broth
1 small onion diced
2 tablespoons of butter
1/8 cup of olive oil
4 tablespoons of flour
Salt and pepper to taste
1 teaspoon Cayenne pepper
First make a roux.  A roux gives lots of flavor to the soup and thickens it. 

To make a roux you add 2 tablespoons of butter in a small pan and melt.  Then add 4 tablespoons of flour and cook on low heat for approximately three minutes.

 Add ½ cup of milk to the roux mixture and blend, making sure there are no lumps.   

In a separate shallow pan add 1/8 cup of olive oil.  Once olive oil is hot add 1 small diced onion and cook until tender.   Then add 1 lb. of clean, fresh sliced mushrooms and cook until tender.     

Take all the ingredient and add them to a large soup pot including whole garlic cloves.   Simmer for 45 minutes, string occasionally.  Before serving remove the garlic and throw away.   
This is the best Cream of Mushroom soup.  

PhotobucketPhotobucket

1 comment:

  1. I love cream of mushroom soup! This looks yummy...have you ever used your recipe of soup to make another recipe that uses cream of mushroom, or is the consistency different?

    ReplyDelete

LinkWithin

Related Posts with Thumbnails