Fresh Mushroom Soup

Okay, I have actually forgotten what mushroom I used. I know they were on sale, and they turn really black when cooked. And maybe that should have warned me. But I pushed through anyways. I made mushroom soup, and it turned out REALLY DARK more than I liked. But it was so good that I am ignoring the color of the final product.

Is is really dark though

I tried to be healthy here, and just sauteed the mushroom lightly, adding a bit of flour and salt to it, (made a roux), then added milk (instead of cream). And since I chopped the mushroom already, no blitzing necessary. I then adjusted the seasoning with pepper, and salt, as needed. Easy!

Cream of Mushroom Soup Recipe

1 tablespoon of olive oil
2 cups of mushroom (assorted is great), roughly chopped
2 tablespoons of flour
2 cups of milk
salt and pepper to taste

First saute the mushrooms in the olive oil until wilted and the water has evaporated. Add in the flour to create the roux and let this cook for a few minutes. Add the milk slowly, stirring the flour and mushrooms in to create a smooth liquid. Season to taste. Done!


One thought on “Fresh Mushroom Soup

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