Mushroom Soup Recipe - Creamy

🌰 Creamy Mushroom Soup Recipe (Serves 6)

How about a mushroom soup recipe that will warm you up in cold weather and leave a mark on your palate with its creamy texture? Here is a mushroom soup recipe for 6 people that will add flavor to your tables with its wonderful smell:

📝 Ingredients

• 500 grams of cultivated mushrooms
• 1 medium onion
• 2 tablespoons of butter
• 2 tablespoons of flour
• 5 cups of hot water (or vegetable/chicken broth)
• 1 cup of milk (or 1 cup of liquid cream)
• 2 tablespoons of oil
• Salt
• Black pepper
• (Optional) Grated nutmeg or thyme

🍳 Preparation Steps

1. Clean and Chop the Mushrooms

Clean the mushrooms with a damp cloth and slice them thinly. Wiping them clean instead of soaking them in too much water helps preserve the aroma of the mushrooms.

2. Fry the Onion

Put the butter and oil in a pot. Add the finely chopped onion and fry on low heat until soft.

3. Add Mushrooms

When the onions turn pink, add the chopped mushrooms. Cook on medium heat until they release their water. It is very important for the mushrooms to release their aroma at this stage.

4. Roast the Flour

Add the flour and fry for 2-3 minutes until the smell disappears. This will allow the soup to thicken.

5. Add the Hot Water

Add the hot water slowly and stir constantly. Be careful not to form lumps. You can get a more aromatic taste by using chicken broth or vegetable broth instead of water.

6. Boil and Wait for It to Thicken

Leave the soup to boil while stirring. Cook on low heat for about 10-15 minutes.

7. Cream with Milk or Cream

Add the milk (or liquid cream if you prefer). Cook for another 5 minutes. Add black pepper and salt. If you wish, you can add flavor by sprinkling a pinch of grated nutmeg or thyme.

🍽 Serving Suggestion

• You can serve it by drizzling a few drops of olive oil on it or with crusty bread.

• You can increase the visuality with finely chopped parsley or dill.

👩‍🍳 Tips

• Mushrooms should not be left to sit for too long after being chopped, otherwise they may darken and lose their flavor.

• Using starch instead of flour can be an alternative thickener.

• If you are going to use cream, add it at the last stage and be careful not to boil it, otherwise it may curdle.