My kiddo LOVES mushroom soup, and he's been asking me to make him some since he discovered it at a resturaunt last Fall. I tried this recipe, and I really liked it.
8 oz fresh mushrooms
2 Tablespoons onions, chopped
1-2 garlic cloves, minced
2 Tablespoons butter
2-3 Tablespoons flour (separated)
2 cups chicken broth
1 cup light cream or evaporated milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
Cut the mushrooms into slices. Melt butter in large frying pan. Add in the onions, garlic, and mushrooms. Cook until onions are soft. Blend in 2 Tablespoons flour and stir. Add in the chicken broth and heat until slightly thickened while stirring frequently. Stir cream with additional 1 Tablespoon flour. Add in cream to soup. Heat to thicken while stirring frequently. Serve and enjoy!
The changes I made were using 1/2 n 1/2 instead of cream. It required an extra Tablespoon of flour to it because it's not quite as thick as cream. I'd also add just a dash of nutmeg. I love the flavor it adds to the soup, but to me it was just a little too strong. Overall, great recipe. I have a feeling we'll be eating this again!
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