Simple homemade creamy mushroom soup made from scratch. Taste better than canned ones if I may say so myself. Dear Hubby exclaimed. "GOOD!" after slurping in a mouthful. My Daughter G agreed but complained there were too much mushroom pieces getting in the way. But that's how I like it, mushroom soup with lots of chunky goodness. As long as I have all the ingredients in my pantry to make this soup I will not be opening that can of mushroom soup in a long while, unless of course laziness calls for it. Haha!
Cream of Mushroom Soup
(serves 2-3 persons)
- 6 larges pieces of fresh shitake mushrooms (add more or less if preferred)
- 1 tbs butter
- 1 tbs cooking oil
- 1 leek, thinly sliced
- 2 cloves garlic, minced
- 1 heaped tablespoons all-purpose flour (add more if a thicker consistency is preferred)
- 2-3 cups chicken broth (or just use water and add chicken stock cube)
- 1/2 cup light cream (add more if you like richer soup)
- salt and pepper to taste
- chopped fresh parsley / dried parsley or chives to garnish
- Slice the mushroom caps and the stalks, discarding the tough ends.
- Melt the butter in a heavy-based pan and cook the leek and garlic stirring, for 1 minute, or until the leek is soft. Add the mushroom. Cook for 3 to 4 minutes, or until the mushroom just softens. Add flour and cook, stirring for 1 minute.
- Remove from the heat and add the stock, stirring continuously. Return to the heat and bring to the boil, stirring. Reduce the heat and simmer gently for 10 minutes, stirring occasionally.
- Whisk the cream into the soup, then reheat gently, stirring. Do not allow the soup to boil. Season to taste with salt and pepper, and garnish with the chopped parsley or chives.