Posted by Nicole:
We had potluck last week at my place so I decided to prepare shepherd's pie, mushroom soup and a simple salad topped with yummy cranberries. Unfortunately I only took a picture of the mushroom soup, so here it is.
This recipe needs to be shared with everyone! I absolutely love it because of its creamy texture and the beautiful taste of butter and portobello mushrooms sauteed together. The thing about mushroom soups served at restaurants is that it is often factory made, packed and frozen. So the taste is not as fresh and creamy as a homemade one.
Probably the only thing I struggled with was to achieve the thickness of a creamy soup. The recipe called for the addition of flour but when I added it, the flour coagulated to form small lumps.
According to a few online sources, you can do the following things to prevent getting lumps in your soup:
1. Dissolve the flour in butter/oil under heat then add milk
2. Mix in with cold milk
3. Mix the flour in small proportions of milk.
Luckily, they were small enough to camouflage with the mushrooms! Nonetheless, it tasted awesome :D
Adapted from Season With Spice.
Ingredients:
300g Portobello mushrooms chopped into small cubes
1 tbsp olive oil
1 tbsp butter
4 cloves garlic - chopped
1/2 tbsp dried thyme
1 cup chicken or vegetable stock (I used Ikan Bilis stock & it was fine)
1 tbsp flour dissolved in 1 tbsp water
Salt to taste
1/2 cup heavy cream
1/2 cup milk
Fresh parsley for garnish
Method:
1. Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.
2. Add in mushrooms, thyme. Cook over medium heat until the moisture from the mushrooms evaporates.
3. Add in broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
4 Add flour paste in, and stir constantly (while simmering) until the mixture thickens. Season with salt to taste.
5. Finally, add milk and heavy cream, and bring to a simmer. Turn heat off.
6. Serve hot in your soup bowl. Garnish with fresh parsley.
<3
Nicole
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