Saturday 13.12.14
it's that time of the week where i get to cook and eat properly, after a hectic week of weirdness and a psychiatry exa, i had a craving for some warm mushroom soup
the recipe is as below
1. about 200 gram of roughly chopped button mushrooms
2. 1 medium sized onion diced
3. 4 cloves of garlic, minced (i like my soup to be garlicky, you can adjust the amount if you'd like)
4. 1 and 1/2 heaps tablespoon of flour
5. 1 table spoon of dried celery( fresh celery is too expensive here in Russia, so i opt for the dried ones)
6. 2 teaspoon of dried basil ( you can use the fresh ones, but i prefer the dried ones)
7. half a liter of chicken stock
8. 150 ml of cream ( i bought the 10% ones just because it was on sale..mehehe)
9. a pinch of salt and black pepper
10. a nob of butter
and a loaf of bread to mop up the soup.
it's that time of the week where i get to cook and eat properly, after a hectic week of weirdness and a psychiatry exa, i had a craving for some warm mushroom soup
the recipe is as below
1. about 200 gram of roughly chopped button mushrooms
2. 1 medium sized onion diced
3. 4 cloves of garlic, minced (i like my soup to be garlicky, you can adjust the amount if you'd like)
4. 1 and 1/2 heaps tablespoon of flour
5. 1 table spoon of dried celery( fresh celery is too expensive here in Russia, so i opt for the dried ones)
6. 2 teaspoon of dried basil ( you can use the fresh ones, but i prefer the dried ones)
7. half a liter of chicken stock
8. 150 ml of cream ( i bought the 10% ones just because it was on sale..mehehe)
9. a pinch of salt and black pepper
10. a nob of butter
the ingredients
chopped up and ready for the stove
once you have all the ingredients ready, on the stove place a frying pan and melt the butter along with the minced garlic, fry the garlic till slightly brown and then add the chopped onion and sweat them down till they are a bit see through.
after that, put all the chopped mushrooms and cook them down for about 6 minutes and at the same time add the 1 and half table spoon of flour (this is to thicken the soup because i bought only 10% which is too watery)
once the mushrooms are cooked, put in all the herbs and cook for 2 minutes
then in another pot, warm up your stock ( i just got the cube stocks and diluted it into water) and into that pot pour in the mushrooms and lastly add in the cream, and let it simmer for another 5 minutes, add salt and pepper to taste aaand its ready to be eaten!
i like my mushroom soup to be chunky but you can use a hand-held whizzer to whizz the soup to make it smoother.
have fun trying
