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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 Guidelines For Living Green And Lowering costs Within the Kitchen.

Remember when the only men and women who cared about the environment were tree huggers as well as hippies? Those days are over, and it looks like we all comprehend our role in stopping and perhaps reversing the damage being done to our planet. The experts are agreed that we cannot transform things for the better without everyone’s active contribution. Each and every family must start making changes that are environmentally friendly and they should do this soon. The kitchen area is a good place to begin saving energy by going much more green.

You may prefer cooking food with your oven, but using a microwave instead will cost you way less money. The energy used by cooking in an oven is actually greater by 75%, and perhaps this small bit of knowledge will spur you on to use the microwave more frequently. Countertop appliances will boil water or steam vegetables faster than your stove, and use a lot less electricity. You might believe that you save energy by washing your dishes by hand, however that is certainly not true. Mainly if you make sure the dishwasher is full before starting a cycle. By cool drying or even air drying the dishes besides heat drying them, you can raise the amount of money you save.

The kitchen alone provides you with many small ways by which energy and money can be saved. Eco-friendly living just isn’t that hard. It’s concerning being functional, most of the time.

We hope you got insight from reading it, now let’s go back to mushroom cream soup recipe. You can have mushroom cream soup using 13 ingredients and 10 steps. Here is how you do it.

The ingredients needed to prepare Mushroom Cream Soup:
  1. Take 28 g dry mushrooms (Porcini, Morels or Shitakes)
  2. Provide 1/2 c olive oil
  3. Prepare 1 spring of rosemary
  4. Prepare 4 spring of sage
  5. Get 1 large yellow onion, peeled and thinly sliced
  6. Provide 3 garlic, peeled and thinly sliced
  7. You need 1 1/2 tsp salt
  8. Provide 1/2 tsp white pepper
  9. Provide 500 g white botton mushroom, clean and thinly sliced
  10. Provide 500 g shitake mushroom, cleaned, steamed and thinly sliced
  11. Take 6 cup chicken stock
  12. You need 1 cup heavy cream
  13. Get 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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