- 2 onions
- 3 cloves of garlic
- 400 grams of mixed mushrooms, chestnut and regular ones
- 1.2 liter of chicken stock
- 2 deciliter of heavy cream
- 60 gram of dairy butter
- 60 grams of flour
- Pepper and salt to liking
Kitchen equipment needed
- Chefs knife
- Cutting board
- Large pan
Preparing the cream of mushroom soup — 5 minutes
Start off by dicing the onion. Finely chop the three cloves of garlic and set aside for a while. If you want the soup to be done faster you can heat up the chicken stock in advance. Just be sure to not let it boil.
Making the cream of mushroom soup — 15 minutes
Start by heating a pan on medium high fire. Melt the dairy butter and add in the diced onions and garlic. Saute the onions and garlic until soft. Then turn heat to a medium to low setting to prevent discoloring the onions and garlic.
Add the flour and make a nice roux. A roux is the result of cooking flour and fat (usually butter) together. In this case we are making a garlic and onion roux. Turn up the heat and add in the chicken stock. When boiling turn down the heat somewhat. Add the mushrooms and let them soften enough so that they can be eaten with just a spoon.
Add cream, pepper and salt to liking. Firmly stir the soup and taste. That’s all there really is to make a nice cream of mushroom soup! You can send us a picture of the cream of mushroom soup if you decice to make it yourself, and we will feature the photo on this recipe page!