Craving for something creamy, homemade and not from the can?
Well, how about a bowl of mushroom soup goodness? Not only is it fully made of
veggies but mushroom soup is also a healthy alternative on days where you want
to eat light. It will definitely fill you up without giving you a food baby. This
soup is easily a family favorite with its creamy smooth texture! Many enjoy consuming this soup with croutons
and some say that garlic better taste absolutely delicious with a bowl of this
creamy soup. Here’s an easy mushroom soup recipe that is perfect for a cold
rainy day or just whenever you’re craving for it.
Creamy Mushroom Soup
INGREDIENTS:
1/4 cup butter
1 cup chopped shiitake mushrooms
1 cup chopped portobello mushrooms
2 shallots, chopped
2 tablespoons all-purpose flour
1 (14.5 ounce) can chicken broth
1 cup half-and-half
salt and pepper to taste
1 pinch ground cinnamon (optional)
DIRECTIONS:
1. Melt the
butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms,
portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in
the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5
minutes, or until thick and bubbly.
2. Stir in
the half-and-half, season with salt and pepper, and sprinkle with cinnamon.
Heat through, but do not boil.
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