Mushroom Soup

Name: Mushroom Soup
Total time: 40 min
Yield: 4
Cuisine: International
Ingredients: Ingredients:; 40 g butter and 1 tbsp oil; 1 onion, finely chopped, and 2 garlic cloves; 500 g mushrooms, sliced; 30 g flour; 750 ml chicken or vegetable stock; 200 ml cream or milk; 1 tsp dried thyme, salt and black pepper

Recipe No.: W-17

International40 minServes 4

Cream of mushroom soup is made from a roux thinned with cream or milk, with mushrooms added; soups of cream and mushrooms have been made for hundreds of years based on French cream sauces. The Campbell Soup Company began producing the canned version in 1934.

Origin of the dish: Not precisely determined — A dish common worldwide that cannot be attributed precisely to one country

Ingredients for Mushroom Soup

Ingredients
40 gbutter and 1 tbsp oil
1onion, finely chopped, and 2 garlic cloves
500 gmushrooms, sliced
30 gflour
750 mlchicken or vegetable stock
200 mlcream or milk
1 tspdried thyme, salt and black pepper

Method

Melt the butter with the oil and cook the onion 5 minutes until soft, adding the garlic for a minute.
Add the mushrooms and thyme and cook over high heat 8 to 10 minutes until the liquid evaporates and they brown.
Stir in the flour for a minute, then add the stock gradually while stirring, bring to a boil and simmer 15 minutes.
Blend half the soup (or all of it) with a hand blender, add the cream, adjust seasoning and heat through without boiling hard.

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