Cream of Mushroom Soup Recipe
Cream of Mushroom Soup is believed to have originated in Europe during the 18th century and has since become a popular comfort food worldwide.
This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 500 gram Mushrooms
- 1 small Onion
- 2 clove Garlic
- 2 tablespoon Butter
- 2 tablespoon All-purpose flour
- 3 cup Vegetable broth
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoon Fresh parsley
Instructions
- Clean and slice the mushrooms.
- Heat butter in a large pot over medium heat. Add onions and garlic, sauté until translucent.
- Add mushrooms and cook until they release their moisture.
- Sprinkle flour over the mushrooms and stir well.
- Slowly pour in vegetable broth while stirring constantly.
- Bring the mixture to a simmer and let it cook for 15 minutes.
- Use an immersion blender or a regular blender to puree the soup until smooth.
- Return the soup to the pot and stir in heavy cream.
- Season with salt and black pepper.
- Let the soup simmer for an additional 5 minutes.
- Serve hot, garnished with fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 15g5%
- Sugars 5g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.