Aarsi’s Ultimate Cream of Mushroom Soup
photo by Aarsis Kitchen
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Yields:
-
6 cups
- Serves:
- 4
ingredients
- 4 scallions (diced. Use the white and light green part)
- 1⁄2 Spanish onion (diced)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups creamini mushrooms (diced)
- 2 teaspoons all-purpose flour
- 1 cup fresh cream
- 2 cups water
directions
- In a soup pot, heat butter and olive oil.
- Add scallions and onion. Cook until translucent.
- Add mushrooms and salt. Salt will help release the moisture from the mushrooms and aid in cooking. Cook until the mushrooms become tender.
- Add the all purpose flour to create a roux. Cook to get rid of the raw flour flavor. Keep stirring to avoid sticking.
- Add water and cream. Stir to combine and place the lid. Cook until a boil.
- Switch off the gas and remove the soup pot. With the help of a hand blender, blend this mixture until smooth.
- Place the soup pot back on the stove, place the lid and bring to a boil.
- Garnish with ½ Tsp of grated Parmesan cheese or chopped chives.
-
Tips:
- Feel free to use a blend of button and creamini mushrooms.
- A slice of fresh, toasted baguette compliments it to perfection.
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