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Cooking 101: Mushroom Soup

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Another weekend spent trying out new homemade meals. Took longer than it should because I was taking photos but it was definitely fun. With that, expect a lot of photos but I’m sure the loading time should be fine, else, I hope you’re a patient reader :) Anyway let’s start things off with the mushroom soup first.

Mushroom Soup

Ingredients:

  • White mushrooms ( I used about 400g here(200g X 2 boxes)
  • Shitake mushrooms (this is optional)
  • Onions
  • Garlic
  • Flour(about 2 Tablespoons)
  • Butter(About 90 grams)
  • Whipping Cream (I used 90g)
  • Chicken stock
  • Salt
  • Pepper
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Look at the size of it!
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Wash the mushrooms
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Chop them up
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Imagine the mushroom flavors from these two plates!
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Chop up the garlic. I used 4 cloves
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Four medium size onions should do the trick
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2 Tablespoons of flour
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The mushrooms go in first
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Followed by the onions
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Blended mushroom
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Blended onions
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Now that you’ve done blending the mushrooms and onions, we’re gonna prepare the chicken stock soup. 1 cube with about 1 litre of water
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The whole butter block is 250g so we’re going to cut slightly off from the center for about 90g of butter. Accuracy doesn’t matter.
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Heat it up with a low flame as butter turns brown very easily with high heat
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Toss in the onions and chopped garlic
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Give it a stir for afew minutes. It won’t turn golden as we’ve minced the onions.
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Pour in the blended mushrooms into the mix.
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Do not do this. It was my mistake. We ended up getting lumps of flour floating on the top. We should have mixed the flour with some water first
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Add all the chicken stock prepared earlier. Let it boil for a few minutes while stirring it constantly
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Lastly, add in some whipping cream, a little salt and a dash of pepper.
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A pot of homemade goodness

Now for the final piece, we gonna prepare some bread with garlic spread for the mushroom soup.

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Toastin’
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Food is served!

I wanted to do it differently but wifey wanted her style so I let it be. But if I were to do it my way, I wouldn’t have blended all the ingredients first before cooking them. In this case, we blended everything first so there wasn’t any texture in the soup. Despite the lack of texture, I would still proudly say that the taste and flavors for our mushroom soup was spot on! I’m really happy with our homemade mushroom soup.

A simple soup which could be done in 30 minutes. No reason why one should not try this at home. Doesn’t matter if you blend it in the end or not, the taste is just heavenly.

Let me know what you think and do share it here if you do decide to give it a try. Thanks for reading.

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