I was searching around for a simple Cream of Mushroom Soup 'cause Mom was making Western Meal for Sunday dinner. And I'm tired of the soups that we always drink from Campbell cans. I love the kind where we always get to eat at Soup Spoon and Souplicious. YUMZ!
So I came across a few sites that had quite good recipes, including Jamie Oliver's site. Uh oh, I think I'm becoming a fan of him soon, I have the urge to buy his books! But his recipe asked for Porcini which I have no idea where to get in a short notice. So I managed to get the recipe from Evan's Kitchen Ramblings and modified the recipe a little. The recipe is to keep! It tastes great though CL said something was missing from the soup still. Hmmmm...
So I came across a few sites that had quite good recipes, including Jamie Oliver's site. Uh oh, I think I'm becoming a fan of him soon, I have the urge to buy his books! But his recipe asked for Porcini which I have no idea where to get in a short notice. So I managed to get the recipe from Evan's Kitchen Ramblings and modified the recipe a little. The recipe is to keep! It tastes great though CL said something was missing from the soup still. Hmmmm...
Chunky Cream of Mushroom Soup
Ingredients
30g butter
1 brown onion, finely chopped
2 leaves of Bay Leaves
650g white button mushrooms, chopped
4 cups milk
1/3 cup single or pouring cream
Salt, black pepper
chopped Walnuts and Parsley to garnish
Ingredients
30g butter
1 brown onion, finely chopped
2 leaves of Bay Leaves
650g white button mushrooms, chopped
4 cups milk
1/3 cup single or pouring cream
Salt, black pepper
chopped Walnuts and Parsley to garnish
- Heat a large saucepan over high heat. Add butter, onions, bay leaves and mushrooms.
- Moisture from the mushroom will start escaping. Cook till most of the moisture disappears.
- Add milk and bring to a boil. Add cream, sea salt & black pepper.
- Remove soup from the pan and blend soup until desired smoothness is achieved.
- Ladle into soup bowls and top with chopped walnuts and parsley before serving.
