My sister once found this mushroom soup recipe that has now become our all-time favorite. It’s so simple and uses very few ingredients to make a pretty excellent soup. Everytime we get a box of mushrooms, we always end up having a decent amount of remainder. And all of those get used up in making this delicious soup.
This morning, I woke up to a cold, gloomy and rainy Sunday, definitely not my kind of a day. Then I saw some browning mushrooms sitting lonely in my fridge, which only added to the gloominess. So I decided to make some mushroom soup for lunch.
2 tbsp – butter
1 medium – onion, chopped
3 cloves – garlic, minced
12 – baby bella mushrooms, sliced (you can use any other kind of your choice)
2 tbsp – plain flour
1 cube – vegetable stock
2 tbsp – heavy cream
1) Heat up the butter till it melts. Saute in the garlic and onions till they soften. Add in the mushrooms and cook.
2) Add in the flour and stir for a minute. Add in about 3-4 cups of water and the vegetable stock cube. Simmer for a few minutes.
3) Turn off the heat. Add in the cream, salt and pepper. Enjoy!