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Before you jump to Cream of Mushroom Soup recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money Inside the Kitchen.
Until fairly recently anyone who indicated concern about the destruction of the environment raised skeptical eyebrows. Those days are over, and it looks like we all realize our role in stopping and perhaps reversing the damage being done to our planet. The experts are agreed that we are not able to change things for the better without everyone’s active involvement. These modifications need to start occurring, and each individual family needs to become more environmentally friendly. The cooking area is a good starting point saving energy by going much more green.
You may prefer cooking with your oven, but using a microwave instead will cost you a lot less money. Maybe the realization that an oven makes use of 75% more energy will stimulate you to use the microwave more. When it pertains to boiling water and steaming vegetables, you can save plenty of electrical power and do the job faster with countertop appliances rather than a stove. Many men and women incorrectly believe that doing the dishes by hand uses less energy than a dishwasher. A dishwasher is particularly effective when it’s full before a cycle is going. By cool drying or even air drying the dishes besides heat drying them, you can increase the amount of money you save.
From the above it ought to be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is reasonably straightforward to live green, all things considered. It’s concerning being sensible, most of the time.
We hope you got insight from reading it, now let’s go back to cream of mushroom soup recipe. You can cook cream of mushroom soup using 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to prepare Cream of Mushroom Soup:
- You need 200-250 grams button mushrooms
- Use 1/3 cup finely chopped onions or 1 small to medium-sized onion, finely chopped
- Use 1/2 teaspoon finely chopped garlic
- Use 1 tejpatta bay leaf
- Take 1 cup milk whole or full fat - at room temperature
- Take 1-2 pinches ground nutmeg powder or grated nutmeg
- Prepare 1 cup water
- Get 6 tablespoons cream, - low fat
- Provide 1 tablespoon whole wheat flour or all purpose flour
- Provide 2 tablespoons butter
- You need 1-2 teaspoons chopped parsley or coriander leaves
- Take as required freshly crushed black pepper
- Prepare as per taste salt
- Get 1 teaspoon finely chopped parsley
Instructions to make Cream of Mushroom Soup:
- Melt the butter in a heavy saucepan. - add the bay leaf and saute till fragrant for about 2 to 3 seconds. - add the finely chopped onions and garlic. - saute till the onions soften and become translucent.
- Add the flour and saute for 3 to 4 minutes stirring often on a low to medium-low flame. the raw aroma of flour should go away. - then add freshly crushed black pepper and mix well.Add the slices of mushroom and sauté well till the mushroom become light golden.
- Add water first followed by milk. - stir well and season with salt. - on a low to medium-low flame let the soup come to gentle simmer first. - the mushroom soup would also begin to thicken. stir at intervals. - simmer for about 4 to 5 minutes till the soup thickens more.
- Cool it and Blend. then add the cream and chopped parsley. - simmer mushroom soup or 1 to 2 minutes more stirring often. - lastly, sprinkle ground nutmeg powder and stir.
- Switch off the flame and pour the soup in individual serving bowls. - Serve the cream of mushroom soup steaming hot garnished with parsley or coriander.
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