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.
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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