Mushroom Cream Soup And How Do You Make Creamy Mushroom Soup

How Do You Make Creamy Mushroom Soup?

Substitutions and suggestions for cream of mushroom soup add or substitute some wild mushrooms (you can also try this version) add shredded chicken for extra protein. for a richer soup, swap the chicken stock for beef stock. for a lighter soup (or a vegetarian version), swap the chicken stock for vegetable stock. other items

Is Cream Of Mushroom Soup Good For You?

Is mushroom soup healthy for a healthy heart? yes, this soup is good for individuals with heart issues. made from mushroom, low fat milk and a bit of cornflour. for a healthy heart you need to have low fat milk and not full fat milk so that is perfect in this recipe.

How Does Gordon Ramsay Make Mushroom Soup?

Steps to make gordon ramsay's mushroom soup cook mushrooms and veggies. add boiled water to a small bowl containing porcini mushrooms. pour in stock. after the mushrooms and onions in the pan are soft, add vegetable stock to it. blend it smooth and serve.

What Can I Use Instead Of Cream Of Mushroom Soup?

10 best substitutes for cream of mushroom soup cream of chicken soup. sheila fitzgerald/shutterstock. cream of celery soup. eric glenn/shutterstock. cream of potato soup. rblfmr/shutterstock. sour cream. olexandr panchenko/shutterstock. homemade white sauce. cream of broccoli soup. dry cream soup mix. cream cheese. other items•

Ingredient

250 gr Button Mushroom, thinly sliced
500 ml Liquid Milk
1 tablespoon fresh parsley, chopped

Spice

2 Tablespoons Margarine
1 Piece of Onion
3 Tablespoons All-purpose Wheat Flour
500 ml Liquid Milk
1 Teaspoon Salt
1 Teaspoon Sugar
1/2 Teaspoon Broth Powder
1/2 Teaspoon Black Pepper, puree
1/4 Teaspoon Nutmeg Powder
1 tablespoon fresh parsley, chopped

How to cook

1. Coarsely chop the onion, then stir-fry with 2 tablespoons of margarine until fragrant.
2. Enter the button mushrooms, stir fry for a while then add the flour, stir quickly then add the liquid milk a little first, stir until smooth, then add the rest of the liquid milk while continuing to stir.
3. Add all the spices, salt, sugar, stock powder, black pepper and nutmeg, mix well.
4. Enter the chopped parsley leaves, stir well, cook until thickened and bubbling.
5. Serve warm.