Saed News: Milk and mushroom soup is one of the delicious soups that, besides being very suitable for Iftar, also holds a special place among children and is served as a nutritious appetizer. This soup is made with the simplest ingredients and at a low cost.
According to the Cooking Service of Saed News,
Soup is one of the popular and classic appetizers worldwide, made in various types. Depending on taste preferences and ingredients, soups can be light, nutritious, diet-friendly, or even elegant. Some of the most popular soups include barley soup, chicken soup, vegetable soup, French onion soup, and of course, milk and mushroom soup. Each of these soups has unique flavors, textures, and characteristics and is served on different occasions.
In this article, we intend to teach you step-by-step how to prepare restaurant-style milk and mushroom soup — a soup with a delicate texture, creamy taste, and an amazing aroma that easily wins the hearts of any guest.
Ingredients for 4 servings:
Fresh mushrooms: 300 grams
Milk: 2 cups
Butter: 50 grams
All-purpose flour: 2 tablespoons
Chicken broth or stock: 1 cup
Salt, black pepper, nutmeg: to taste
Optional: breakfast cream (or heavy cream): 3 tablespoons
Medium onion: 1
Sautéing onion and mushrooms:
Dice the onion finely and sauté it in butter until golden. Then add sliced mushrooms and sauté until their water evaporates and the raw smell disappears.
Adding flour and making the soup base:
Gradually add the flour while stirring continuously to avoid lumps. This step is crucial to remove the raw flour taste.
Adding milk and chicken broth:
Slowly add the milk to the mixture while stirring to get a smooth blend. Then add the chicken broth and let the soup simmer on low heat.
Adding spices and cream:
When the soup thickens slightly, add salt, black pepper, and a little nutmeg. Finally, add the cream and stir to give it a smoother flavor.
Final serving:
Pour the milk and mushroom soup into serving bowls and garnish with some chopped parsley or golden toasted bread.
Using fresh white mushrooms greatly affects the final taste of the soup.
If you want a thicker soup, you can replace a small amount of flour with cornstarch.
Adding a bit of Parmesan cheese at the end gives the soup a wonderful restaurant-like flavor.
For vegetarians, chicken broth can be substituted with vegetable broth.
With this simple and professional recipe, you too can make milk and mushroom soup at home just as delicious as the one served in the best restaurants.
