Mushroom Creamy Soup

Name: Mushroom Creamy Soup
Total time: 1200 s
Yield: 3 people
Cuisine: Indian
Ingredients: 3 tablespoons unsalted butter; 3 cups chicken stock; 2 tablespoons all-purpose flour; 1/4 teaspoon fine sea salt, or to taste; 4 ounces white button mushrooms, chopped; 4 ounces crimini mushrooms, chopped; 1 shallot, finely chopped; 2 garlic cloves, minced; as required Chopped parsley for garnish, optional; as required Sliced sautéed mushrooms for garnish, optional; 1/4 teaspoon ground black pepper, or to taste

Sarita Srivastava @cook_26934677

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#thc #thcweek6 #soup

Sarita Srivastava @cook_26934677

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Ingredients

15-20 minutes

3 people

3 tablespoonsunsalted butter
3 cupschicken stock
2 tablespoonsall-purpose flour
1/4 teaspoonfine sea salt, or to taste
4 ounceswhite button mushrooms, chopped
4 ouncescrimini mushrooms, chopped
1shallot, finely chopped
2garlic cloves, minced
as required Chopped parsley for garnish, optional
as required Sliced sautéed mushrooms for garnish, optional
1/4 teaspoonground black pepper, or to taste

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Steps

15-20 minutes

1

Melt 2 tablespoons of the butter in a large pot such as a Dutch oven over medium-high heat. Add the garlic and shallot, cook for 1 minute, until they begin to soften. Add the mushrooms and cook for about 3 minutes, until tender and browned. Transfer all the contents of the pot to a bowl.
2

Add the remaining 1 tablespoon of butter to the pot. Once melted, sprinkle in the flour and whisk it quickly into a paste. Reduce the heat to medium. Add the stock a little at a time, whisking out the clumps between each addition.
3

Increase the heat back to medium-high and allow the soup to simmer well for 3 minutes. Add the mushrooms back to the pot and continue to cook for 2 more minutes. The stock will thicken slightly to be somewhat creamy.
4

Let cook for 3 to 4 minutes, then ladle into bowls. Garnish with mushrooms and parsley, if desired.