Restaurant Quality Mushroom Cream Soup
Restaurant Quality Mushroom Cream Soup

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, restaurant quality mushroom cream soup. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

See how I cook my restaurant quality Cream of Mushroom soup. As good as any mushroom soup I've had in a restaurant. I did change it a little and made it a easier.

Restaurant Quality Mushroom Cream Soup is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Restaurant Quality Mushroom Cream Soup is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have restaurant quality mushroom cream soup using 9 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Restaurant Quality Mushroom Cream Soup:
  1. Prepare 100 grams Mushrooms (I used brown mushrooms this time)
  2. Get 1 large Onion
  3. Prepare 3 rashers Bacon
  4. Get 200 ml Water
  5. Get 300 ml Milk
  6. Take 2 tbsp Plain flour
  7. Prepare 1 1/2 tbsp Soy sauce
  8. Get 1/4 tsp Salt
  9. Make ready 10 grams Unsalted butter (Margarine)

Omarkj, mushroom barley soup is a hearty alternative to a cream based soup. I usually saute up a mix of whatever mushrooms are looking good at the store and some shallots with olive oil until. This is the best cream of mushroom soup I've ever had. However, I did tweak a little bit to my Cajun liking.

Steps to make Restaurant Quality Mushroom Cream Soup:
  1. Mince onion and mushrooms roughly. Slice bacon into 5 mm strips.
  2. Saute bacon first in a frying pan and once fat comes out, add onion. Cook over medium heat. If the oil is not enough, add a little vegetable oil.
  3. When onion is transparent and the water content has been expelled, take 2 tablespoons of bacon and onion out and cool in a bowl.
  4. Add soy sauce and saute lightly. Then add mushrooms, water, and salt. Simmer for 15 minutes over low heat. Add 1 bay leaf if you want. It gives an aromatic lift.
  5. Meanwhile, add white flour to Step 3's bowl after cooling. Mix with chopsticks until crumbly. Then add 50 ml of cold milk and stir evenly.
  6. Pour remaining milk into Step 4's frying pan. When hot, add Step 5 as you stir with chopsticks. Cook until thickened.
  7. Season with extra salt if necessary. Add 10 g of butter at the end and it is ready to serve. If you have leftovers, you can make an easy casserole (rice dish baked au gratin) by pouring this soup over cold rice and put in the oven.

I added ground hot turkey Italian sausage. Have you got a can of Condensed Cream of Mushroom Soup in your kitchen cupboard? Made all in one pan, using a can of Campbell's Condensed Cream of Mushroom Soup, this is the perfect. This cream of mushroom soup is so creamy, rich, and satisfying that you would never guess it's dairy-free. It has an enticing texture of fresh mushrooms and a layer of flavor from a humble cauliflower.

So that’s going to wrap this up with this exceptional food restaurant quality mushroom cream soup recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!