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Recipe by Chaya Lallunk

No-Bouillon Cream of Mushroom Soup

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Dairy Dairy
Easy Easy
6 Servings
Allergens
45 Minutes
Diets

This rich, creamy soup is the perfect starter for a milchig meal.

Ingredients

Main ingredients

  • 2 tablespoons oil

  • 1/4 cup (1/2 stick) butter

  • 1 large onion, diced

  • 1 (7-oz./200-g.) basket white button mushrooms, sliced

  • 1 (7-oz./200-g.) basket Portobello mushrooms, sliced

  • 2 heaping tablespoons flour

  • 2 cups milk

  • 2 cups water

  • salt, to taste

  • black pepper, to taste

  • nutmeg, to taste

  • 1 stalk celery

  • 1 (8-oz./230-g.) container heavy cream

Directions

Prepare the Soup

1.

In a large pot, heat oil and butter. Add onion and sauté until translucent.

2.

Add mushrooms and sauté about three minutes more.

3.

Add flour and stir until dissolved. Slowly add the milk and water, stirring continuously to prevent lumps from forming.

4.

Season with salt, pepper, and nutmeg, and add celery stalk.

5.

Bring to a boil, then lower heat and simmer about 30 minutes.

6.

Remove celery from pot. Stir in cream and adjust seasoning. If the soup is too thick, add more liquid.

Notes:

This lasts up to two days in the refrigerator.
No-Bouillon Cream of Mushroom Soup

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Hindy
Hindy
5 years ago

Freeze? Can this soup be frozen?

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