Mushroom Soup II
Mushroom Soup II
This makes a lot of soup and uses fresh mushrooms, 1 kilo (2 pounds) of mushrooms. This can be made with just the clear broth or with cream. I made this on 9 Sep 2017 and served it both ways, clear broth and creamy, family actually prefers the clear broth version.
Ingredients
- 10 cups water
- 1-2 cubes mushroom stock
- 3-4 medium potatoes, skin on, diced
- 1 kilo fresh Straw mushrooms, sliced in half lengthwise
- 1 cup milk
- 1 cup whipping cream
- 4 tablespoons all purpose flour
- 1 onion, diced
- 1 carrot, shredded
- olive oil, as needed
- salt and pepper, to taste
- 1/3 cup fresh parsley, chopped
Instructions
- In a large pot, add the water, the mushroom stock cube or cubes. and the potatoes. Bring to a boil then simmer for about 10 minutes or until the potatoes are near cooked through.
- While the potatoes are cooking, prep the onion, carrot, and mushrooms. When the mushrooms are sliced add them to the soup pot.
- The mushrooms are just rinsed and cut in half lengthwise. This is just the start, 1 kilo of Straw mushrooms is a lot!
- Mushrooms added to the soup pot.
- Heat a non stick pan on medium heat and add a splash of olive oil. Saute the onion and carrot until soft and starting to brown, then add those to the soup pot. Season the soup with salt and pepper to taste, stir in the parsley. Continue to simmer.
- At this point you can serve for those who do not want any dairy in the soup.
- In a small bowl or large measuring cup, add the milk, cream and flour and whisk until smooth, stir that into the soup.
- Serve.
Notes
Low cost.
This recipe for Mushroom Soup is from Natasha's Kitchen.
The Real Person!
The Real Person!
Easy to make, and delicious! I made this on 9 Sep 2017 and wow is this good! Made exactly as written and served both ways, clear broth and with cream added. Straw mushrooms are perfect for this soup. Highly recommended. The mushroom stock used is the Knorr brand, comes in foil wrapped cubes.