Mushroom Soup
Creamy mushroom soup is a comforting and versatile soup, made with mushrooms, carrot, cream, and fresh parsley. An ideal dish for holiday gatherings dinner!
Mushroom soup can be served in various ways, such as an appetizer, a side dish, or a vegetarian main course with Garlic Bread.
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)
- 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
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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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!
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!