Recipe for “Mushroom Soup”

I had experience that when I went to some restaurants, their mushroom soups are quite creamy without many mushrooms, a bit like those canned mushroom soups that we could get from supermarket. This recipe is different, well, I guess the end results will look very much like the picture above, you can still eat the tiny bits of mushrooms.

Servings: 4

Ingredients:

• 1/4 cup butter (or margarine for a healthier choice)
• 2 shallots, chopped
• 1 cup chopped Shiitake Mushrooms
• 1 cup chopped Portobello Mushrooms
• 2 tablespoons all-purpose flour
• 1 can chicken broth
• 1/2 cup milk, 1/2 cup cream, mix them together
• 1 teaspoon salt, adjust to suit your own taste
• 1 teaspoon ground black pepper, adjust to suit your own taste
• some parsley for garnish (optional)

Cooking Instructions:

1. Melt the butter in a large saucepan over medium-high heat. Saute the Shiitake Mushrooms, Portobello Mushrooms, and shallots for about 5 minutes until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook and stir for 5 minutes until thick and bubbly.
2. Add in the milk and cream that you had mixed earlier, season with the salt and pepper and finally garnish with some parsley (optional). Heat through without boiling.

Serving recommendations:

- Served with 1 or 2 pieces of Garlic toasts. This will help to bring out the taste of the mushroom soup and complements the smoothness of the creamy soup.

P/S: For more healthy easy quick recipes, please visit the archived posts.