Saturday, September 12, 2009

Cream of Mushroom Soup

Here is the Cream of Mushroom Soup requested by a pregnant woman and a mother of two (ladies, you know who you are.. ) This soup recipe is for approx. 8 servings.

2 lbs of fresh mushroom diced finely ( I used button, crimini and portobello mushroom). Any kind of fresh mushroom will work.
1/2 cup diced yellow onion
Salt and Pepper to taste

For roux:
100 g of butter
8 tbs flour
4 cups whole milk or 2% milk
some water or vegetable stock

1) Melted 100 g butter in a large sauce pan over medium heat. Saute the diced onion until they are soft then add in the mushroom. Contiue to saute the mushroom for about 5 minutes or until they are tender. Set the mushroom aside

2) Use the same sauce pan to make the roux. Melted the butter over medium heat, add in flour. Stir the mixture until they are well incorporated or no more raw flour taste.

3) Important step: Do not add hot water or hot milk into the roux. This will make the mixture very lumpy. Add small quantities of cold milk at a time to the roux while stiring. This will ensure smooth and creamy base.

4) Add mushroom into the creamy soup base. Add in salt and pepper to taste. Cook and stir until the soup is thickened (do not boiled the soup). If the soup is too thick, add in some water or vegetable stock. Reduce heat and let the soup simmer  (uncover) for 20 minutes.

5) Enjoy!!