15 Minute Cream of Mushroom Soup
15 Minute Cream of Mushroom Soup

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, 15 minute cream of mushroom soup. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Place the chestnut mushrooms on the toasts, crumble over the stilton and walnuts, then pop under the grill until the cheese is melted. Use the stick blender to purée the soup to a consistency you. Wash the mushrooms well, rubbing them well under running water. Heat the butter and the olive oil in a nonstick kadhai.

15 Minute Cream of Mushroom Soup is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. 15 Minute Cream of Mushroom Soup is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook 15 minute cream of mushroom soup using 12 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make 15 Minute Cream of Mushroom Soup:
  1. Make ready 200 gms Mushrooms
  2. Take 1 Onion, finely chopped
  3. Prepare 3-4 Garlic Cloves, finely chopped
  4. Take 2 tbsp Butter
  5. Take 1 tbsp Olive Oil
  6. Prepare 2 Bay Leaves / Tej Patta
  7. Get 1 tbsp Flour / Maida
  8. Take 3/4 cup cold Milk
  9. Get 2 Cups or as required Water
  10. Take to taste Salt
  11. Take 1/4 tsp Pepper Powder
  12. Take 2 tsp Fresh Cream

Go Search Today's Deals Best Sellers Customer. Stir in remaining can of broth. Use a stick blender to puree the soup to the consistency you like and season to taste and swirl with cream and truffle oil. Top the toasts with the apple and parsley and serve on the side.

Instructions to make 15 Minute Cream of Mushroom Soup:
  1. Wash the mushrooms well, rubbing them well under running water.
  2. Slice the mushrooms into quarters.
  3. Heat the butter and the olive oil in a nonstick kadhai. Add the bay leaves and allow them to crackle and change colour, this should take 30-40 seconds.
  4. Add the garlic & the onions, saute until they turn light golden brown.
  5. Add the sliced mushrooms, saute for 3-4 mins until they turn soft and shrink in size.
  6. Add salt and pepper to taste. Mix.
  7. After the mushrooms turn dry, add the flour, saute briskly for 1-2 mins until the flour coats the mushrooms.
  8. Add the milk carefully, stir well on low heat.
  9. Add the water on low heat, stirring all the while.
  10. Bring the mixture to a boil, allow it to simmer on low heat until it turns thick.
  11. When creamy, take the soup off heat.
  12. Garnish with a little fresh cream, sprinkle a little more pepper powder if you wish. Serve hot.

Use a stick blender to puree the soup to the consistency you like and season to taste and swirl with cream and truffle oil. Top the toasts with the apple and parsley and serve on the side. How To Make Cream of Mushroom Soup First, roughly chop the garlic and onion and wipe and thinly slice the mushrooms. In a pan, fry the onion and garlic over low-medium heat until they soften and brown slightly. Homemade Cream of Mushroom Soup is full flavoured and so easy to make, you won't buy soup in a can again!

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