The only Creamy Mushroom Soup Recipe you’ll ever need! Served with chilli garlic toast!

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creamy mushroom soup | cream of mushroom soup | mushroom soup | mushroom recipes Homemade Chicken Stock Recipe RECIPE (2 servings of 1.5 cups each) INGREDIENTS: 200g mushrooms 1 onion 3 garlic cloves (grated) 1 tsp dried herbs (used oregano) 1 bay leaf 1/4 tsp ground nutmeg 3 cups (750 ml) chicken stock OR water 1 cup (250 ml) milk 3 tbsp butter (divided) 1 tbsp all purpose flour 4 tbsp heavy cream/fresh cream Salt and pepper to taste METHOD: 1. Slice mushrooms, grate garlic and cut onion in half 2. Add 2 tbsp butter on high flame, add the mushrooms and sauté until golden 3. Reduce flame to medium low, move mushrooms to the edge of the pan and place the onion (cut side down) to get a light char 4. Keep moving the mushrooms so they don’t burn 5. When the onion gets a light char, add the grated garlic and mix well for 30 seconds 6. Add chicken stock/water, bay leaf, dried herbs and salt to taste if using water. Simmer for 10 minutes or until the mushrooms have softened to your liking 7. While the soup is simmering let’s make the béchamel sauce – on low flame, melt 1 tbsp butter and whisk in 1 tbsp flour. Cook flour until it turns a pale gold colour. Pour milk bit by bit and whisk until there are no lumps. Whisk until thick and creamy. It should be done in 4-5 minutes. Switch off the flame and set aside 8. After the soup has simmered for 10 minutes, remove the onion and bay leaf. They would have infused into the soup by now. 9. Next pour the bechamel and mix well. Simmer until the soup has thickened a bit 10. Add the heavy cream/fresh cream and mix well 11. Add nutmeg and pepper. Taste and adjust salt as needed. Serve with chilli garlic toast Chilli Garlic Toast 1. Mix together 2 tbsp softened butter, 1 clove grated garlic, 1/2 tsp dried herbs and 1/2 tsp red chilli flakes 2. Spread on both sides of the bread and fry pan until golden and crisp _______________________________________ SUBSTITUTES: • No dried herbs? Fresh herbs (rosemary, thyme, oregano or sage) can also be used • No bay leaf? Skip it • No heavy cream/fresh cream? Skip it. The soup will not be as rich but is still delicious • No chicken stock? Stock cubes/bouillon cubes can also be used. Dissolve 1/2 cube in 3 cups of water and use as stock replacement _______________________________________ TIPS: • Making the béchamel sauce separately will keep the soup smooth and lump free • Homemade stock adds extra richness to the sauce so try and make one if possible • Add onion Whole and removing it later will infuse the soup with onion flavor without affecting its texture • Simmer mushrooms to your liking. If you like it very soft, simmer for 15-20 minutes _____________________________________ 🥘 MY COOKWARE White Ceramic Pan: Gray Ceramic Pan: Wok: Stainless Steel Frypan: Cast Iron Skillet: Copper Saucepan: 🎥 MY YOUTUBE GEAR (INDIA) Camera: Lens: Microphone : Tripod: 🎥 MY YOUTUBE GEAR (US) Camera: Lens: Microphone: Tripod: _______________________________________ 🛒 MY AMAZON STOREFRONT – (You’ll find links to my cookware, crockery, kitchen and pantry essentials in my Amazon store) 🎶 Music used from Epidemic sound – 🍱 Instagram: _______________________________________ Disclaimer: Some of the above links are Amazon affiliate links and I receive a small commission with each sale .

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  1. RECIPE (2 servings of 1.5 cups each)
    INGREDIENTS:
    200g mushrooms
    1 onion
    3 garlic cloves (grated)
    1 tsp dried herbs (used oregano)
    1 bay leaf
    1/4 tsp ground nutmeg
    3 cups (750 ml) chicken stock OR water
    1 cup (250 ml) milk
    3 tbsp butter (divided)
    1 tbsp all purpose flour
    4 tbsp heavy cream/fresh cream
    Salt and pepper to taste

    METHOD:
    1. Slice mushrooms, grate garlic and cut onion in half
    2. Add 2 tbsp butter on high flame, add the mushrooms and sauté until golden
    3. Reduce flame to medium low, move mushrooms to the edge of the pan and place the onion (cut side down) to get a light char
    4. Keep moving the mushrooms so they don’t burn
    5. When the onion gets a light char, add the grated garlic and mix well for 30 seconds
    6. Add chicken stock/water, bay leaf, dried herbs and salt to taste if using water. Simmer for 10 minutes or until the mushrooms have softened to your liking
    7. While the soup is simmering let’s make the béchamel sauce – on low flame, melt 1 tbsp butter and whisk in 1 tbsp flour. Cook flour until it turns a pale gold colour. Pour milk bit by bit and whisk until there are no lumps. Whisk until thick and creamy. It should be done in 4-5 minutes. Switch off the flame and set aside
    8. After the soup has simmered for 10 minutes, remove the onion and bay leaf. They would have infused into the soup by now
    9. Next pour the béchamel and mix well. Simmer until the soup has thickened a bit
    10. Add the heavy cream/fresh cream and mix well
    11. Add nutmeg and pepper. Taste and adjust salt as needed. Serve with chilli garlic toast

    Chilli Garlic Toast
    1. Mix together 2 tbsp softened butter, 1 garlic clove grated, 1/2 tsp dried herbs and 1/2 tsp red chilli flakes
    2. Spread on both sides of the bread and pan fry until golden and crisp
    _____________________________________
    SUBSTITUTES:
    • No dried herbs?
    Fresh herbs (rosemary, thyme, oregano or sage) can also be used

    • No bay leaf?
    Skip it

    • No heavy cream/fresh cream?
    Skip it. The soup will not be as rich but is still delicious

    • No chicken stock?
    Stock cubes/bouillon cubes can also be used. Dissolve 1/2 cube in 3 cups water and use as stock replacement
    _____________________________________
    TIPS:
    • Making the béchamel sauce separately will keep the soup smooth and lump free
    • Homemade stock adds extra richness to the sauce so try and make one if possible
    • Adding onion whole and removing it later will infuse the soup with onion flavour without affecting it's texture
    • Simmer mushrooms to your liking. If you like it very soft, simmer for 15-20 minutes

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