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Cream of Mushroom Soup Recipe
By Peace | April 9, 2006
Ingredients:
½ lb. mushrooms
¼ cup butter
2 tablespoons all-purpose flour
2 ½ cups milk
½ cup cream cheese with chives
2 teaspoons lemon juice
salt and freshly ground black pepper
1 tablespoon chopped chives, to garnish
Preparation:
1. Finely chop the mushrooms, reserving 2 – 3 whole ones for the garnish. Melt half the butter in a skillet. Add the chopped mushrooms and cook gently about 5 minutes until soft. Set aside.
2. Melt the remaining butter n a large saucepan, sprinkle in flour and stir over low heat 1 – 2 minutes until it is straw-coloured. Remove from the heat and gradually stir in milk. Return to the heat and simmer, stirring until the mixture is thick and smooth.
3. Remove from the heat, add the cheese a little at a time and stir until melted. Stir in the mushrooms, their juices and the lemon juice. Season to taste. Return to heat and simmer 2 – 3 minutes.
4. Pour into 4 warmed soup bowls. Float a few slices of mushrooms on top of each serving. Sprinkle lightly with chives and serve at once.
Time: Making the soup takes only 25 minutes.
Buying Guide: Choose small-sized or cup mushrooms for this recipe. Their delicate flavour blends well with the soft cheese. There is no need to pare them before using. The larger open mushrooms may be used but the flavour will be stronger and the colour slightly darker.
Variation: This is a think creamy soup; if you prefer a thinner soup use only 1 tablespoon flour and replace 1 ¼ cups mils with a well-flavoured chicken broth. Watch Point: Take care not to boil the soup after adding the cheese and mushrooms or it may spoil the flavour.
Calories: 270 calories per serving.
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