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Before you jump to Cream of Mushroom Soup recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs In The Kitchen.
It was not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the environment. That's a thing of the past now, with all people being aware of the problems besetting the planet and also the shared responsibility we have for turning things around. The experts are agreed that we cannot transform things for the better without everyone's active involvement. Each and every family ought to start making changes that are environmentally friendly and they should do this soon. The kitchen is a good starting point saving energy by going more green.
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The kitchen on its own gives you many small ways by which energy and money can be saved. Efficient living is definitely something we can all do, without difficulty. A lot of it is simply making use of common sense.
We hope you got benefit from reading it, now let's go back to cream of mushroom soup recipe. You can cook cream of mushroom soup using 12 ingredients and 13 steps. Here is how you achieve that.
The ingredients needed to prepare Cream of Mushroom Soup:
- Get 200 gms of mushrooms.
- Prepare 1 tsp of olive oil.
- Prepare 1 tbsp of butter.
- Prepare 1 of medium onion chopped.
- Prepare 2 tbsp of garlic chopped.
- Use 1/2 tsp of salt.
- Use 1 of bay leaf.
- Prepare 2 cups of vegetable stock.
- Get 2 tbsp of cornflour.
- Get 1/2 cup of cream.
- Prepare 1/8 tsp of crushed black pepper.
- Provide 2 tsp of lemon juice.
Instructions to make Cream of Mushroom Soup:
- Clean the mushrooms and slice them. They can be of any shape since they would be pureed later..
- Heat oil in a saucepan. Add in the butter and let it melt..
- Add in the bay leaf..
- Add the garlic and saute for a minute..
- Add in the onions and saute until they are translucent..
- Next, add in the mushrooms with the salt and cook until they sweat. It takes a minute or so. Do not brown the mushrooms..
- Add in a bit of water to stop the cooking. Turn off the heat and cool it a bit. Remove the bay leaf and blend into a smooth paste..
- Heat the saucepan again and pour in the pureed mushrooms..
- Add in the stock. If you don’t have vegetable stock readily available, dissolve two cubes of Maggi Super Seasoning in 2 cups of water..
- Bring to a simmer. Add in a slurry of cornflour mixed in water. You can also use cooled stock to make the slurry..
- Once it begins to thicken, add in the cream. Keep it on simmer, do not boil the soup..
- Add in the black pepper and the lemon juice. Make sure you don’t boil the soup after adding the lemon juice or it might curdle..
- The cream of mushroom soup is ready to serve. Garnish with a swirl of cream and crushed black pepper..
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