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Cream of Mushroom Soup

Cream of Mushroom Soup

Cream of Mushroom Soup, with an Italian twist - so much better than the store bought one!

Course Main
Cuisine International
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Manuela Zangara

Ingredients

  • 250 gms – 9 oz. mushrooms sliced (I use 170 gms – 6 oz. of button mushrooms and 80 gms – 3 oz. of frozen porcini mushrooms)
  • 2 tbsp onions chopped
  • 2 garlic cloves chopped
  • 30 gms – 2 tbsp butter
  • 3 tbsp flour
  • 500 ml – 2 cups chicken stock or vegetable stock
  • 250 ml – 1 cup cream
  • ¼ tsp nutmeg grated
  • ½ tsp salt and pepper to taste
  • Parsley optional

Instructions

  1. Gently fry off the chopped onion and garlic in the butter. When they are soft, add the sliced mushrooms and mix well. Add 2 tablespoons of flour and mix well.
  2. Add the chicken stock and stir.
  3. Melt the remaining tablespoon of flour in the cream and add the cream to the soup. Mix until incorporated.
  4. Add salt and pepper and cook for 5-8 minutes, stirring frequently.
  5. Serve hot with some chopped parsley (optional).