This soup is literally heavenly. I can eat it anytime – winter, summer, fall. It’s especially tasty served alongside a spring salad
Creamy Mushroom Soup
Recipe By Avigail Maizlik
- Cook & Prep: 1 h
- Serving: 6
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Contains:
Ingredients (11)
Main ingredients
Start Cooking
Soup
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Heat the oil in a pot. Add the diced onions. Saute for about three minutes on a high flame. Lower the flame and continue sautéing for fifteen minutes, stirring occasionally, until the onions are very soft and golden.
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Raise the flame and add the mushrooms. Saute until most of the liquid has dissolved, stirring continuously.
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Season with salt and pepper.
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Add wine and bring to a boil. Cook for a few minutes and then add the flour. Add the milk as you stir the mixture. Make sure there are no clumps.
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Add the water and soup powder. When the mixture comes to a boil, add the cream. Lower the flame and cook for fifteen minutes.
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Adjust seasonings to taste.
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To serve, tear the pita or bread into small pieces. Fry in olive oil until golden. Drain on paper towels and serve these homemade “croutons” inside the soup.
