2 servings and $2.25 per serving
Small Yellow onion 1
Broth 2 cups
White wine 1 cup
Garlic 1 clove
Cream cheese 2 oz.
Add 2 tbsps unsalted butter and one cube of herbed olive oil to a saute pan and heat it up.
Add Minced garlic and onion to it and saute for 4, 5 minutes or until the onion is soft and tender.
Add sliced mushroom and continue to saute for 4 minutes.
Add flour to the mushroom and mix everything together and continue to cook for 2-3 minutes with medium low heat.
Add broth and wine to the mushroom and simmer with a cover on for about 20 minutes.
Pour the mushroom soup to a blender and blend until smooth after it cools down a little . (be careful not to pour too much at a time, and make sure you press the blender’s lid down hard because you don’t want the soup to come out the blender and go everywhere, also it is still hot)
Pour the soup back to the cooking pan and cook for about 7-8 minutes.
Add the cream cheese at the end and stir until melt. Add salt and pepper to the taste.
I garnished it with a few pieces of sauteed mushroom, sour cream and parsley.
I used the big brown mushroom, so the soup looked kind of dark. I think If I had used the white ones, the color should look much lighter. If you don’t care about calories, use 1 cup of cream and 1 cup of broth instead of 2 cups of broth. And you don’t need to add cream cheese at the end. The soup should taste much richer. I think one of these day, I should try once, I’ve been too careful with calories! Lol… Hope you will like it.
2份, 每份$2.25 元
加面粉到蘑菇里并搅拌, 继续煮2-3 分钟。
在冷却一点后把蘑菇汤倒到搅拌机里, 然后搅拌均匀。(小心不要一次倒太多, 并确保你按下搅拌机的盖子, 因为你不希望汤从搅拌机里飞出来。)
2 thoughts on “Creamy Mushroom Soup/蘑菇浓汤”
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