Cream of Mushroom Soup
Description
Cream of mushroom soup is still one of my favorite soups, add this soup to your warming winter soup recipes. It is easy to make and ready in less than 1 hour. Serve it as first course, though I would enjoy it as well as a main accompanied with my cheesy garlic bread!
Ingredients
- 600 g. / 1 lb 5 oz. fresh button mushrooms sliced
- 2 medium-sized onions finely chopped
- 1 tablespoon butter
- 2 tablespoons sunflower oil
- 6 cups water
- 2 chicken bouillons
- 3 leveled tablespoons flour
- 1 teaspoon dried thyme
- Salt to taste
- ½ cup heavy cream or half and half
- A dash of freshly grated white pepper
- A pinch of freshly grated black pepper upon serving optional
- A drizzle of truffle oil upon serving, optional, but highly recommended
Instructions
- Melt the butter in a pot over medium heat. Add the oil, onions, white pepper and cook until soft.
- Add the sliced mushrooms and cook on high heat to almost evaporate their liquid.
- Add the fresh or dried thyme and stir in the flour, allowing it to cook for 30 seconds. Whisk in the water and chicken bouillon. Cook stirring constantly until the mixture boils. Cover up and turn heat down to low. Let it simmer for 25 minutes.
- Blend the soup using an immersion blender. Press the puréed soup through a sieve (for a creamier texture).
- Adjust salt to taste. Return the soup to heat and stir in the heavy cream. Cook until just heated through.
- Divide between serving dishes, scatter some fresh sliced mushrooms, drizzle a few drops of white truffle oil on top!! Add a dash of freshly grated black pepper! Enjoy!
Video
Notes
If you make this recipe, share your pictures on Facebook! I would love to see your creations!! Hashtag, #Hadia’s lebanese Cuisine
Tried this recipe?Let us know how it was!