I cannot tell you how much I love mushrooms and the famous mushroom soup. For me, this is a perfect soup for summer which I enjoy warm or cold for lunch or dinner. There are a lot of recipes on internet and I should agree that you can never go wrong with any of them. You can use fresh or canned mushrooms; whatever you like. The type of mushrooms used is also important when it comes to taste, so choose your favourite ones :).
I should mention that this recipe is the best and easiest I have ever tried. I was impressed myself by the taste and flavor. It feels so fresh and the mushroom taste is extremely authentic. Try it out and let me know how much you love it. Enjoy it!
- 1 white onion
- 2 tablespoons oil
- 2 cans of mushrooms (which ones you like)
- Thyme (fresh or dry)
- Liquid from the canned mushrooms
- 1 tablespoon flour
- 1 cup milk (can also be almond milk)
- 2 dried bay leaves
- ½ tablespoon of soy sauce
- ½ tablespoon salt
- 1 tablespoon pepper
- Fresh parsley
- Optional: fresh cream
Add the diced onion in a soup pan together with the oil. Let the onion fry for 2-3 minutes. Add the mushrooms from the can without the liquid. Let the mushrooms fry together with the onion for 5 minutes. Add the thyme and continue to cook for other 5 minutes. When the mushrooms are ready, add the mushroom liquid (add all or only part of it, depending on how much liquid you like in the soup), the bay leaves, salt, soy sauce. Stir all together and slowly add the flour. Watch out to stir continuously to mix the flour very well. Add the cup of milk and let it cook for 10-15 minutes. When the soup is ready add the pepper and the fresh parsley.
The soup can be eaten like it is or by adding fresh cream. I personally love a creamy mushroom soup. Of course, do not forget about a freshly baked piece of bread (check the recipe here). Share it with your friends, lovers, family, family in law… they will love you even more 🙂
Made with love,