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Mushroom Cream Soup
Mushroom Cream Soup

Before you jump to Mushroom Cream Soup recipe, you may want to read this short interesting healthy tips about Nutritious Energy Goodies.

Enjoying healthy foods can make all the difference in the way we feel. If we eat more healthy snacks and a smaller amount of the bad ones we typically feel much better. A salad tends to make us feel a lot better than a piece of pizza (physically at any rate). Sometimes it’s hard to find wholesome foods for snacks between meals. Finding snack foods that really help us feel better and boost our stamina often involves lots of shopping and scrupulous reading of labels. There’s nothing like one of these healthy foods if you want an energy-boosting treat.

Eating almonds is an excellent alternative as long as you don’t possess a nut allergy. Almonds are often considered a super food since they’re packed full of things that help boost our vigor while keeping us healthy. Several vitamins and minerals are located in these wonderful nuts. Almonds, like turkey, have the enzyme tryptophan that may often make you sleepy. However, you will not need a nap after eating and enjoying almonds. Rather, these nuts help to reduce stress and provide a relaxing feeling throughout your body. From time to time eating almonds can also be a mood booster!

You will not have to look far to find a wide range of healthy snacks that can be easily prepared. Being healthy and balanced doesnt have to be a battle-if you let it, it can be quite simple.

We hope you got insight from reading it, now let’s go back to mushroom cream soup recipe. To make mushroom cream soup you only need 13 ingredients and 10 steps. Here is how you do it.

The ingredients needed to cook Mushroom Cream Soup:
  1. Prepare 28 g dry mushrooms (Porcini, Morels or Shitakes)
  2. Use 1/2 c olive oil
  3. Prepare 1 spring of rosemary
  4. Prepare 4 spring of sage
  5. Get 1 large yellow onion, peeled and thinly sliced
  6. Prepare 3 garlic, peeled and thinly sliced
  7. You need 1 1/2 tsp salt
  8. Take 1/2 tsp white pepper
  9. Get 500 g white botton mushroom, clean and thinly sliced
  10. Provide 500 g shitake mushroom, cleaned, steamed and thinly sliced
  11. Provide 6 cup chicken stock
  12. Take 1 cup heavy cream
  13. Get 2 tbsp unsalted butter
Instructions to make Mushroom Cream Soup:
  1. Soak the dry mushroom in 1 cup of warm water for 20 - 30 minutes.
  2. Strain the soaking mushroom liquid and reserve along until needed.
  3. Bundle the rosemary and sage together and tied with kitchen twine
  4. Heat the olive oil in a large pot, add the herb bundle and sizzle for a few minutes on both sides to infuse the oil
  5. Add the onion, garlic, salt and pepper and cook for 5 minutes until the onion is soft and not brown
  6. Turn the flame high and add the white mushroom and shitake. Cook for 10 minutes
  7. Add chicken stock and dried mushroom along with the soaking water. Simmer for 30 minutes.
  8. Remove the herbs, and then add the cream and butter.
  9. Working in a batches, pure the soup in a blender until smooth.
  10. Return to the pot and keep at a very hot simmer until ready to serve.

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