Creamy Mushroom Soup
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- Prep time
- 20 min
- Cook time
- 55 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 slices bread
- 30 g melted butter
- 1 tsp salt
- 1 tsp pepper
- 1 tsp parsley
- 600 g mushrooms (sliced ($11.65))
- 1 yellow onion (diced ($0.228))
- 60 g butter ($1.235)
- 1 tbsp plain flour ($0.022)
- 2 cloves garlic ($0.056)
- 750 ml chicken stock ($1.60)
- 125 ml heavy cream ($1.125)
- salt (to taste)
- pepper (to taste)
Instructions
- 1
croutons
- 2
Preheat oven to 180°C.
- 3
Remove the crust from bread slices. Cut bread into bite-size pieces. Add bread pieces into a bowl, then add melted butter, salt, pepper and parsley. Mix evenly.
- 4
Spread bread pieces onto a baking tray and bake in the oven for about 10-15 minutes, until browned. Remove from oven. Allow croutons to cool then store in an air-tight container.
- 5
Creamy Mushroom Soup
- 6
Melt butter in a pan over medium heat. Add mushrooms and saute until most of the juices evaporate, for about 15 minutes. Add onions and fry till translucent.
- 7
Add flour and cook for about 1-2 minutes to remove raw flour taste. Add chicken stock and garlic cloves and boil for 5-10 minutes. Turn off the heat.
- 8
Use a blender or immersion blender to puree the mixture until smooth and thick.
- 9
(Return soup to pot if needed) Turn the heat back on, add heavy cream and mix evenly. Season with salt and pepper, and serve.