Cream of mushroom soup (1)
Ingredients:
200g fresh button mushrooms (chopped)
1 large white onion (diced)
1 large stalk of celery (diced)
360ml stock (I diluted 1 tbsp concentrated chicken stock with water)
300ml fresh milk
30g butter
3 tbsp plain flour
Salt and black pepper to taste
Methods:
1. Melt butter in a cooking pot.
2. Bake onion until translucent.
3. Lightly brown the mushrooms, then followed by celery
4. Stir in flour and mix well with the ingredients, then add in stock
5. Simmer for approx 20 mins. Stir occasionally.
6. Puree into a blender. (If you prefer a chunky soup, do not blend it until too smooth)
7. Pour back into the pot.
8. Add in milk and simmer for another 4 mins under medium heat. (Be careful not overboil the milk)
9. Season with salt and black pepper. Serve with homemade garlic bread.
You can also watch a video on How To Make Cream of Mushroom Soup from Video Jug
14 Comments
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trying this tonight.
Jacqueline: Happy trying! 😉
Using the quantity above, how many servings will that be? 3 persons?
Chloe: It can serve 3-4 persons. 😉
Is this soup suitable for freezing?
i am using it for home econ exam hope it is useful XDXDXDXD
Food lover: Good luck and all the best! 😉
Hello Ms Low, i usually see canned button mushrooms, can use for this recipe? Dont see fresh ones at ntuc. How about using swiss brown & shittake? I tried your other recipe but find the cream taste too overpowering my kids doesnt like, i have used the bulla cream in mushroom soup few times n as pasta sauce but never turn out nice. Thanks for your reply yah.
Ying: I don’t recommend canned button mushrooms for this recipe. I usually bought mine from NTUC. It’s a very common ingredient. Have you checked with the shop assistant? You can try swiss brown mushrooms. You can add less cream or substitute it with milk. Add the cream or milk bit by bit until it reaches the consistency and taste you desire. This soup also tastes good without cream or milk. 🙂
Hi i just bought fresh white button mushrooms, will the soup turn out all white colour haha. I used swiss brown in your mushroom soup 2. Thanks for your advice 🙂
Ying: No, it won’t. Button mushrooms will turn light brownish after sautéing. You are always welcome! 🙂
Ying: No, it won’t after you saute the mushrooms. You’re always welcome! 🙂
How do you prevent the flour from clumping upon adding the stock?
Irene: Add the flour bit by bit and stir. Once they are well combined, add the stock slowly and little by little. Hope it helps! 🙂