2 servings and $2.25 per serving

Mushroom 300g

Flour 3tbsps

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

蘑菇300克

面粉3汤匙

小黄洋葱1个

肉汤2杯

白葡萄酒1杯

大蒜1粒

奶油芝士2盎司。

添加2汤匙无盐黄油和一个粒的香草橄榄油到煎锅里加热它。

将大蒜剁碎和洋葱条加入炒4-5分钟, 直到洋葱变软。

加入蘑菇片, 并继续炒4分钟。

加面粉到蘑菇里并搅拌, 继续煮2-3 分钟。

在蘑菇里加入肉汤和酒, 盖上盖子小火煮20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。)

把汤倒回锅里煮7-8 分钟。

在最后加入奶油芝士, 搅拌至融化。加入盐和黑胡椒粉调味。

我用几片蘑菇, 酸乳和欧芹装饰。