Did you ever think of making your own Filipino Style Cream of Mushroom soup from scratch, because one of the members of the family can’t eat ready made or instant soup. I am sharing this recipe because I needed to cook this from scratch and without msg. It turned out way better than the store bought mushroom soup.
If you have a blender or a hand blender, the traditional way, is to blend it using a blender to make it really smooth and without traces of bits and pieces of mushrooms and other ingredients. This is how a cream of mushroom soup is serve in restaurants. I hope you enjoy this recipe. Happy cooking!
HOMEMADE CREAM OF MUSHROOM SOUP
1 cup (8 oz) fresh mushrooms (any or canned mushrooms)
1 white onion, chopped
2 cloves garlic, minced
3 tablespoons butter
2 +1 tablespoons flour (separated)
2 cups chicken broth (16oz)
1 cup all purpose cream or 1 cup evaporated milk
1⁄2 teaspoon salt
1⁄4 teaspoon white pepper
1⁄4 teaspoon nutmeg (optional)
1 tsp parsely, minced
Slice the mushrooms into thin slices or bite size pieces. In a large pan over low heat, melt butter. Saute garlic, onions, and mushrooms.
Let it cook over medium to low heat until onions are soft and fragrant. Add in 2 tablespoon of flour and stir it well.
Pour in your chicken broth and bring it to a boil. Then, let it simmer until soup becomes slightly thickened. Keep on stirring constantly.
Whisk in half of the cream with additional 1 tablespoon flour and seasonings (nutmeg, parsely, salt and pepper)
Add in remaining cream to soup. Continue to cook over low heat until sauce thickens, stir it frequently.
Turn off heat. Serve it hot with croutons on top. Enjoy!
This recipe goes well with:
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