Mushroom Soup
Yield: Serves 4
Ingredients:
  • 14 white mushrooms, cleaned and sliced
  • 3 tablespoons butter
  • 1 cup diced carrot
  • 1/2 tablespoon oil
  • 1 cup finely chopped fresh parsley
  • 5 cup chicken broth (or vegetable broth)
  • 1/4 cup flour
  • 2 garlic cloves, finely chopped
  • 1/2 cup cold milk
  • 1 tablespoon Worcestershire sauce
  • 3/4 cup heavy cream
  • salt & pepper to taste
  • lemon juice for serving, optional
Instructions:

Heat butter and oil in a large nonstick skillet over medium heat. Add garlic and mushroom, and sauté until lightly browned. Set aside.

Place carrot and chicken broth in a pot. Cover the pot and cook over medium heat until carrot is tender, about 15-20 minutes.

Dissolve flour in the cold milk and add to soup.

Then add the parsley, mushroom, Worcestershire sauce, salt & pepper. Cook covered for 10 minutes.

Add the cream and cook for 1-2 more minutes (do not let boil). Adjust seasoning. Serve with lemon juice on the side.

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