How to Make Perfect Humble Mushroom Soup

Humble Mushroom Soup. Cooked in oil until beads of moisture start to appear. Flipped over one by one as colour starts to appear on one side and finished on the other side. The humble mushroom is then packed with flavour.

Use no butter or excessive cream for kiddies young tummy. Feel free to use cream and broth of your choice. Mushrooms are often praised because of what they don't contribute to the diet, but that was selling them short. You can cook Humble Mushroom Soup using 8 ingredients and 3 steps. Here is how you cook that.

Ingredients of Humble Mushroom Soup

1. It's 500 g of Mushroom (wild or mixed).
2. Prepare 4 tbsp of olive oil.
3. You need 1 of chopped yellow onion (large one).
4. It's 3 of crushed garlics.
5. You need 2 tsp of chicken granules/chicken cube (or to taste).
6. Prepare 1/2 tsp of ground white pepper.
7. You need 4 C of fresh milk.
8. You need 1 tbsp of corn flour + 2 tbsp water (rice flour for gluten free).

They are very healthy foods and could have medicinal properties. Simmer over low heat for few minutes. Once it starts to bubble, turn off the heat. Set aside to cool for awhile.

Humble Mushroom Soup step by step

1. Clean and prep the mushroom (roughly chopped/sliced) and the rest of the ingredients..
2. Heat olive oil. Add onion and garlic sauté until translucent. Add mushroom. Stir and mix well. Add chicken granules/chicken cube and ground pepper. Stir and taste accordingly. Simmer until mushroom is really soft..
3. Add fresh milk. Stir well. Thicken with 1 tbsp of corn flour + 1 tbsp of water = mix together before adding to the soup (or use rice flour for gluten free mushroom soup). Simmer over low heat for few minutes. Once it starts to bubble, turn off the heat. Set aside to cool for awhile. Blend soup and puree until smooth and thick. I use handstick blender so i dont have to transfer my soup out from the pot. Serve warm with toasted garlic bread..

Blend soup and puree until smooth and thick. Soup is a humble thing so we don't need to over complicate it. I added a sprinkle of dried herbs at the end, partly so my picture would look a bit more interesting, but also because dried herbs are underrated and add another little depth of flavour. The cheddar-bacon portobello burger features a thick, succulent balsamic-marinated portobello mushroom cap topped with plenty of crisp, unctuous bacon and a runny egg, but the key to this burger's excellence is the surprise appearance of fig jam. Creamy Mushroom Soup CREAM OF MUSHROOM SOUP.