Thursday, May 5, 2011

Cream of mushroom soup

This cream of mushroom soup is so easy and full of flavor.  

1 lb of fresh mushrooms cleaned, diced and sautéed
2 cloves of garlic, Remove skin and leave them whole
½ gallon of whole milk
32 oz. Vegetable broth
1 small onion diced
2 tablespoons of butter
1/8 cup of olive oil
4 tablespoons of flour
Salt and pepper to taste
1 teaspoon Cayenne pepper
First make a roux.  A roux gives lots of flavor to the soup and thickens it. 

To make a roux you add 2 tablespoons of butter in a small pan and melt.  Then add 4 tablespoons of flour and cook on low heat for approximately three minutes.

 Add ½ cup of milk to the roux mixture and blend, making sure there are no lumps.   

In a separate shallow pan add 1/8 cup of olive oil.  Once olive oil is hot add 1 small diced onion and cook until tender.   Then add 1 lb. of clean, fresh sliced mushrooms and cook until tender.     

Take all the ingredient and add them to a large soup pot including whole garlic cloves.   Simmer for 45 minutes, string occasionally.  Before serving remove the garlic and throw away.   
This is the best Cream of Mushroom soup.  



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