Cream-Of-Mushroom Soup

Cream of mushroom soup was first created in the United States in the early 20th century and quickly became a popular comfort food.

This is vegetarian and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Cream-Of-Mushroom Soup

Cooking Method: Saute, Simmer Cuisine: American, European Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 500 gram Mushrooms
• 50 gram Butter
• 100 gram Onion
• 2 clove Garlic
• 2 tablespoon Flour
• 4 cup Vegetable Stock
• 1 cup Heavy Cream
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. In a large pot, melt the butter over medium heat. Add the onions and garlic, and sauté until softened.
2. Add the mushrooms and cook until they release their liquid and start to brown.
3. Sprinkle the flour over the mushrooms and stir well to coat.
4. Gradually pour in the vegetable stock, stirring constantly to avoid lumps.
5. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
6. Remove the pot from the heat and use an immersion blender to puree the soup until smooth.
7. Stir in the heavy cream, salt, and black pepper.
8. Return the pot to the heat and simmer for another 5 minutes.
9. Serve hot and garnish with additional mushrooms or fresh herbs, if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 20g7%

Sugars 5g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.