Creamy Mushroom Soup

Name: Creamy Mushroom Soup
Total time: 2400 s
Yield: Serves 5-6 servings
Ingredients: 1 pound cremini mushrooms (brown button mushrooms); 2 onions; 3 tablespoons whole wheat flour; 3 1/2 tablespoons butter (50 grams); 1 1/2 cups water (350 ml); 1/2 bouillon cube; 1 1/2 cups milk (350 ml); Salt; Pepper; 1 little heavy cream; Lemon juice; Green part of 1 scallion

Lucie @cook_27417438

Dans Le Sud

A rich, velvety soup I made for the first time as a starter for a Christmas meal.

Lucie @cook_27417438

Dans Le Sud

A rich, velvety soup I made for the first time as a starter for a Christmas meal.

Saved

Ingredients

30-40 minutes

Serves 5-6 servings

1 poundcremini mushrooms (brown button mushrooms)
2onions
3 tablespoonswhole wheat flour
3 1/2 tablespoonsbutter (50 grams)
1 1/2 cupswater (350 ml)
1/2bouillon cube
1 1/2 cupsmilk (350 ml)
Salt
Pepper
1little heavy cream
Lemon juice
Green part of 1 scallion

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Steps

30-40 minutes

1

Slice the onions and chop the mushrooms into small pieces.
2

Melt the butter in a large pot, then add the onions and mushrooms. Cook over low heat for about 15 minutes.
3

Add the flour and stir well. Pour in the water and crumble in half a bouillon cube. Add the milk and simmer for about 15 minutes, stirring occasionally.
4

Blend the soup with an immersion blender. When serving, add a little lemon juice, some chopped green scallion, and a dollop of heavy cream.