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Mushroom Soup

Posted on 2014-03-18
Mushroom Soup
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Mushroom soup recipe is perfect for any dinner parties as a simple starter dish. This soup recipe is quick and easy to prepare, but the result is perfect. It goes well with some crusty bread and butter.

Yield: Serves 4

  • 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 for vegetarians)
  • 1/4 cup flour
  • 2 garlic cloves, finely chopped
  • 1/2 cup cold milk
  • 1 tablespoon Worcestershire sauce
  • 3/4 cup heavy cream 35%
  • salt & pepper to taste
  • lemon juice for serving, optional

Heat butter and oil in a large nonstick skillet over medium heat. Add garlic and mushroom, and saute until lightly browned, about 10-15 minutes. Set aside.

Mushroom Soup

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. Then add the cream and cook for 1-2 more minutes (don't let boil). Taste and adjust seasoning. Serve with lemon juice on the side.

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Mushroom Soup
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Posted by D Luce on 2016-10-06
I made this tonight. I will make again but omit carrots. They sunk to the bottom and added a weird texture. But otherwise, delicious flavor!

Posted by Stefanie on 2016-04-25
I have made this in the pasta and I love it. It's a great middle-of-the-road soup. Not too heavy, not to light. It's perfect! Thanks for the recipe!

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