Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, humble mushroom soup. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
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Humble Mushroom Soup is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Humble Mushroom Soup is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook humble mushroom soup using 8 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Humble Mushroom Soup:
- Prepare 500 g Mushroom (wild or mixed)
- Make ready 4 tbsp olive oil
- Prepare 1 chopped yellow onion (large one)
- Get 3 crushed garlics
- Prepare 2 tsp chicken granules/chicken cube (or to taste)
- Take 1/2 tsp ground white pepper
- Make ready 4 C fresh milk
- Make ready 1 tbsp corn flour + 2 tbsp water (rice flour for gluten free)
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Instructions to make Humble Mushroom Soup:
- Clean and prep the mushroom (roughly chopped/sliced) and the rest of the ingredients.
- Heat olive oil. Add onion and garlic sauté until translucent. Add mushroom. Stir and mix well. Add chicken granules/chicken cube and ground pepper. Stir and taste accordingly. Simmer until mushroom is really soft.
- Add fresh milk. Stir well. Thicken with 1 tbsp of corn flour + 1 tbsp of water = mix together before adding to the soup (or use rice flour for gluten free mushroom soup). Simmer over low heat for few minutes. Once it starts to bubble, turn off the heat. Set aside to cool for awhile. Blend soup and puree until smooth and thick. I use handstick blender so i dont have to transfer my soup out from the pot. Serve warm with toasted garlic bread.
These rich mushroom soup recipes are easy to make at home. Forget cream of mushroom soup from the can, this Paleo version redefines all what is glorious about the humble mushroom. I've made it a few times now. Each time I've added a little sherry. Needless to say, I was thrilled and humbled to be included in this select group of dietitians.
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