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Creamy mushroom soup
Creamy mushroom soup

Before you jump to Creamy mushroom soup recipe, you may want to read this short interesting healthy tips about Snacks that provide You Vitality.

Eating healthy foods makes all the difference in the way you feel. Increasing our intake of sensible foods while lowering the intake of unhealthy kinds plays a part in a more healthy feeling. A bit of pizza will not make you feel as healthy as eating a fresh green salad. Choosing healthier food choices can be challenging if it is snack time. You can spend hours at the supermarket searching for the perfect snack foods to allow you to feel healthy. Why not try one of the following healthy snacks the next time you need some extra energy?

Certain foods made from whole grains are great for a easy snack. Starting your day with a piece of whole grain toasted bread can give you that added boost you need to get going. Eating on the run may be more healthy with wholesome chips and crackers. Make the shift from refined products just like white bread to the healthier whole grain choices.

You will not have to look far to find a wide selection 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 easy.

We hope you got benefit from reading it, now let’s go back to creamy mushroom soup recipe. You can cook creamy mushroom soup using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Creamy mushroom soup:
  1. Use 90 g salted butter
  2. Get 1 large white onion
  3. You need 1 tsp garlic paste (or 1 clove crushed)
  4. Use 450 g chestnut mushrooms
  5. Prepare 2 tbsp plain flour
  6. Get 1 litre boiling water
  7. Provide 1 chicken stock pot
  8. Provide 1 bay leaf
  9. Prepare 1 tsp dried parsley
  10. Prepare Black pepper
  11. You need 4 tbsp milk or cream
Instructions to make Creamy mushroom soup:
  1. Prep your ingredients. You will need a chopping board and knife, large saucepan, blitzer and wooden spoon.
  2. Finely cut the onions and add to a large saucepan with the garlic and butter. Lightly fry for 8-10 mins till soften but not browned.
  3. Chop the mushrooms into small cubes and add to the cooked onions. Fry for 3 mins till the mushrooms are softened.
  4. Add the flour and stir through the mushrooms so all coated. Add the stock pot, water, bay leaf and parsley. Bring to the boil and simmer for 10 mins with a lid on the saucepan.
  5. Using a blender (I used my nutribullet smoothie maker!) remove the bay leaf and blitz the soup till completely smooth. Put the smooth liquid back into the saucepan on a low heat and add the milk (or cream) a good few turns of cracked black pepper and warm through then serve.
  6. Enjoy with some toasted sourdough 😋 if you have any sour cream you could also do a nice swirl when serving!

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