Cream of Mushroom Soup

       CREAM OF MUSHROOM SOUP

There is something restorativeand satisfying about a homemade mushroom soup. I created this soup to not be too much of a splurge, adding 1 tbsp butter and 1/4 cup cream yet still it's incredibly creamy and not overly rich. This is an outstanding recipe that could be built on in many ways.

Don't forget to side of my homemade garlic herb dinner roll to mop up all that pure essence of mushroom soup. This cream of mushroom soup is sure to become a family favorite. 

Just a handful of ingrediants needed to make cream of mushroom soup:

- Mushroom : swiss brown and white button or any combination of your favorite mushroom variety. The use of multiple mushroom types, adds a mix of texture and flavor.

- Cream : cream adds richness. You can substitute it with regular full fat milk. Just be careful not to over boil as it may curdle.

- Onion and garlic : creates the perfect balance of  flavour for this recipe. 

- Broth : chicken stock works well for mushroom soup. For a vegetarian option use vegetable stock. I did cheat a little by using store bought chicken stock but no compromise on taste. Dilute 1 cube chicken stock with 2 cups water. Store bought chicken stock can be salty, adjust the seasoning to your liking by tasting the soup. You can use own homemade chicken broth.

- Flour : to create a thickness soup base.

- *the addition of thymes , oregano, majoram, parsley spice up the flavour a little.

- If you want to take the soup over the top, add some garnishings. Crunchy toppings like home made croutons, sauteed mushrooms add a contrast to it's smooth and luscious texture. You can also add sprinkle of herbs for something fresh and drizzle of cream for extra richness. 

Let's get cooking!

INGREDIENTS

- 500g mix of swiss brown and white button mushrooms ( sliced )

- 1 medium yellow onion ( chopped)

- 4 cloves garlic ( chopped)

- 1 tbsp all purpose flour

- 1/4 cup cream

- 2 cups chicken stock ( 1 cube chicken stock dilute with 2 cups water )

- 1 tbsp butter

- 1 tbsp olive oil

- salt and black pepper, to taste

METHOD

- Heat the butter and olive oil in a sauce pan. Add onion and garlic, saute for several minutes until translucent and soft.

- Add mushrooms, allow it caramalize. Stiring often until juices evaporate and tender. (The extra cooking allowed the flavor to develope). Set aside a few attractive mushroom slices for garnish later, if desire.

- Stir flour into mushroom mixture and cook 

for 2 minutes to remove raw flour taste.

- Pour in the chicken stock. Simmer very gently for 15 to 20 minutes or until slightly thickens. Transfer to a blender and blitz until smoothly and thick.

- Return the soup to the saucepan and heat gently. Stir in cream. Season with salt and pepper. Remove from the heat, garnish with reserved mushroom slices.

Serve mushroom soup with garlic bread and enjoy!

Note* if mixture seems too thick, thin it down with more water or chicken stock 

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