October 10, 2008

Cream of Mushroom Soup

Recipe: Cream of Mushroom Soup蘑菇浓汤
Serves: 2
Ingredients
  • 1 TBSP butter
  • ¼ sweet onion (50g, diced)
  • 10 fresh baby bella / white button mushrooms (150g, sliced)
  • 50ml + 450ml chicken broth
  • 3 TBSP all-purpose flour
  • 120ml half and half cream / fresh milk
Seasoning
  • salt to taste
  • pinch of pepper
  •  
Garnish
  • cilantro / parsley
  • croutons
Preparation
 
  • 1. Put 3 TBSP all-purpose flour in a small bowl. Gradually stir in 50ml of the chicken broth. Mix well until no lumps.
  • 2. Melt 1 TBSP butter in a saucepan over medium low heat.
  • 3. Turn heat to medium high. Add the onions and saute for 2 minutes or until lightly colored.
  • 4. Add mushrooms and continue saute for minutes over medium high heat.
  • 5. Add chicken broth. Cover with lid and simmer for 3 minutes over med high heat. Turn heat to low, and continue to simmer for 5 more minutes.
  • 6. Gradually pour flour mixture into the soup over low heat. Keep stirring the soup as you pour the mixture.
  • 7. Turn heat to medium low and continue stirring until soup thicken.
  • 8. Turn off the heat. Reserve some mushrooms slices to combine with blended soup later.
  • 9. Let the pot of hot soup stand slightly cool in cold water bath.
  • 10. Blend the soup until smooth by using a blender. Beware to hold down the lid very firmly when blending hot soup because the steam will conspire to blow the lid off.
  • 11. Return soup to boil on medium heat until it starts bubble again.
  • 12. Turn heat to low, stir in the cream or milk. Let simmer for 1 more minute over medium low heat then turn off the heat.
  • 13. Season soup with salt and pepper. Divide the reserved mushrooms slices into serving bowls. Ladle soup to each serving bowl. Garnish with croutons and serve hot.
  • Notes
  • Avoid adding pepper when soup is boiling hot because it will cause lumps just like stirring milk powder in a cup of very hot water.




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