Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, restaurant quality mushroom cream soup. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Restaurant Quality Mushroom Cream Soup is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Restaurant Quality Mushroom Cream Soup is something that I have loved my whole life.
As good as any mushroom soup I've had in a restaurant. I did change it a little and made it a easier. I sauteed the onions in a little butter and oil until the onions were soft and clear.
To get started with this particular recipe, we have to first prepare a few components. You can have restaurant quality mushroom cream soup using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Restaurant Quality Mushroom Cream Soup:
- Get 100 grams Mushrooms (I used brown mushrooms this time)
- Get 1 large Onion
- Make ready 3 rashers Bacon
- Take 200 ml Water
- Get 300 ml Milk
- Make ready 2 tbsp Plain flour
- Make ready 1 1/2 tbsp Soy sauce
- Make ready 1/4 tsp Salt
- Prepare 10 grams Unsalted butter (Margarine)
This soup will keep refrigerated for up to five days and can be reheated gently on the stovetop or in the microwave. This is the best cream of mushroom soup I've ever had. However, I did tweak a little bit to my Cajun liking. I added ground hot turkey Italian sausage.
Steps to make Restaurant Quality Mushroom Cream Soup:
- Mince onion and mushrooms roughly. Slice bacon into 5 mm strips.
- Saute bacon first in a frying pan and once fat comes out, add onion. Cook over medium heat. If the oil is not enough, add a little vegetable oil.
- When onion is transparent and the water content has been expelled, take 2 tablespoons of bacon and onion out and cool in a bowl.
- Add soy sauce and saute lightly. Then add mushrooms, water, and salt. Simmer for 15 minutes over low heat. Add 1 bay leaf if you want. It gives an aromatic lift.
- Meanwhile, add white flour to Step 3's bowl after cooling. Mix with chopsticks until crumbly. Then add 50 ml of cold milk and stir evenly.
- Pour remaining milk into Step 4's frying pan. When hot, add Step 5 as you stir with chopsticks. Cook until thickened.
- Season with extra salt if necessary. Add 10 g of butter at the end and it is ready to serve. If you have leftovers, you can make an easy casserole (rice dish baked au gratin) by pouring this soup over cold rice and put in the oven.
It is so simple to make and everything is in a light cream broth so you still get some creaminess without the heaviness of many cream soups. Omarkj, mushroom barley soup is a hearty alternative to a cream based soup. I usually saute up a mix of whatever mushrooms are looking good at the store and some shallots with olive oil until. Have you got a can of Condensed Cream of Mushroom Soup in your kitchen cupboard? Made all in one pan, using a can of Campbell's Condensed Cream of Mushroom Soup, this is the perfect.
So that is going to wrap this up for this exceptional food restaurant quality mushroom cream soup recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
