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Mushroom Cream Soup
Mushroom Cream Soup

Before you jump to Mushroom Cream Soup recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Money.

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Refrigerators and freezers use a lot of electricity, especially if they are not running as effectively as they should. You can save up to 60% on energy once you get a new one, in comparison to those from longer than ten years ago. The correct temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. An additional way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to go as often.

As you can see, there are lots of little elements that you can do to save energy, and save money, in the kitchen alone. Natural living is actually something we can all accomplish, without difficulty. Typically, all it requires is a little common sense.

We hope you got benefit from reading it, now let’s go back to mushroom cream soup recipe. To cook mushroom cream soup you only need 13 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to prepare Mushroom Cream Soup:
  1. Prepare 28 g dry mushrooms (Porcini, Morels or Shitakes)
  2. Use 1/2 c olive oil
  3. Provide 1 spring of rosemary
  4. Use 4 spring of sage
  5. Provide 1 large yellow onion, peeled and thinly sliced
  6. Take 3 garlic, peeled and thinly sliced
  7. Get 1 1/2 tsp salt
  8. Use 1/2 tsp white pepper
  9. Get 500 g white botton mushroom, clean and thinly sliced
  10. Use 500 g shitake mushroom, cleaned, steamed and thinly sliced
  11. Provide 6 cup chicken stock
  12. Get 1 cup heavy cream
  13. You need 2 tbsp unsalted butter
Instructions to make Mushroom Cream Soup:
  1. Soak the dry mushroom in 1 cup of warm water for 20 - 30 minutes.
  2. Strain the soaking mushroom liquid and reserve along until needed.
  3. Bundle the rosemary and sage together and tied with kitchen twine
  4. Heat the olive oil in a large pot, add the herb bundle and sizzle for a few minutes on both sides to infuse the oil
  5. Add the onion, garlic, salt and pepper and cook for 5 minutes until the onion is soft and not brown
  6. Turn the flame high and add the white mushroom and shitake. Cook for 10 minutes
  7. Add chicken stock and dried mushroom along with the soaking water. Simmer for 30 minutes.
  8. Remove the herbs, and then add the cream and butter.
  9. Working in a batches, pure the soup in a blender until smooth.
  10. Return to the pot and keep at a very hot simmer until ready to serve.

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