Cream Mushroom Soup!

Here is my another favorite recipe for lunch. Simply amazing! Made this many time. This is very easy soup to make. It's tasty and durable. Makes 4 servings.

Ingredients


3 tbsp/35 g butter

1/2 c. flour

8 ounces/227g white sliced mushrooms

1 spring of flat parsley

1,5 liter hot water

1/4 c. chopped parsley

1 pt/8 ounces heavy cream (optional)

Salt and pepper 

Equipment

Medium saucepan

Wooden spoon

Blender

Preparation

In the medium saucepan, melt 3 tablespoons of the butter over medium heat and add flour and whisk to form a roux,  then add the hot water. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth. When blended, return the mix to the saucepan, season with salt and pepper. Cook 15 minutes on low to medium heat. Add the cream to produce a richer soup. Cook 5 minutes more. Add the chopped parsley last.

Posted by C.A.