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Easy Cream Of Mushroom Soup Recipe With Milk

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StepbyStep Guide to Make Favorite Cream of Mushroom soup Dinner Recipesz
StepbyStep Guide to Make Favorite Cream of Mushroom soup Dinner Recipesz from dinnerrecipesz.blogspot.com

Description

This easy cream of mushroom soup recipe with milk is a delicious and comforting dish that can be served as a starter or a main course. It is made with fresh mushrooms, milk, and a few basic ingredients that you probably already have in your pantry. This recipe is perfect for those who are looking for a quick and easy meal that is both satisfying and healthy.

Prep Time

The prep time for this recipe is approximately 10 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

  • 1 pound fresh mushrooms, sliced
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 4 cups milk
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment

  • Soup pot
  • Wooden spoon
  • Knife
  • Cutting board
  • Measuring cups and spoons

Method

  1. Melt the butter in a soup pot over medium heat.
  2. Add the sliced mushrooms, chopped onions, and minced garlic to the pot, and sauté for 5-7 minutes, or until the vegetables are tender.
  3. Sprinkle the flour over the vegetables, and stir to combine.
  4. Slowly pour in the milk, stirring constantly to prevent lumps from forming.
  5. Season the soup with salt and pepper, and bring it to a boil.
  6. Reduce the heat to low, and simmer the soup for 20-25 minutes, or until it has thickened to your desired consistency.
  7. Using an immersion blender, puree the soup until it is smooth and creamy.
  8. Taste the soup, and adjust the seasoning as needed.
  9. Serve the soup hot, garnished with fresh herbs or croutons.

Notes

  • If you don't have an immersion blender, you can puree the soup in batches in a blender or food processor.
  • If you prefer a chunkier soup, you can skip the pureeing step and serve the soup as is.
  • You can use any type of mushrooms for this recipe, such as button mushrooms, cremini mushrooms, or shiitake mushrooms.
  • If you are lactose intolerant, you can use lactose-free milk or a non-dairy milk alternative, such as almond milk or soy milk.

Nutrition Info

  • Calories: 250
  • Protein: 10g
  • Fat: 12g
  • Carbohydrates: 27g
  • Fiber: 3g
  • Sugar: 13g
  • Sodium: 600mg

Recipes FAQ

Can I use canned mushrooms instead of fresh mushrooms?

Yes, you can use canned mushrooms instead of fresh mushrooms. However, the texture and flavor of the soup may be slightly different.

Can I freeze this soup?

Yes, you can freeze this soup. Allow the soup to cool completely, then transfer it to a freezer-safe container or plastic bag. The soup will keep for up to 3 months in the freezer.

Can I use half-and-half instead of milk?

Yes, you can use half-and-half instead of milk. However, the soup will be richer and creamier.

Recipe Tips

  • Make sure to slice the mushrooms thinly so that they cook evenly.
  • If you want to add more flavor to the soup, you can sauté some bacon or pancetta along with the vegetables.
  • You can also add some grated Parmesan cheese to the soup for a cheesy flavor.
  • If you want a thicker soup, you can add more flour to the soup, one tablespoon at a time, until it reaches your desired consistency.

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