Cream Of Mushroom Soup Recipe

Ingredients

• Mushrooms. . . . . . . . . . . . . . . . . . . . . . . 1 tin
• Stock. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 litre
• Cream. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 cups
• Butter or oil. . . . . . . . . . . . . . . . . . . . . . . . 400 gms.
• Onion. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 150 gms.
• Garlic (finely chopped). . . . . . . . . . .2-3 pods
• Parsley chopped
• Flour. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 300 gms.

How to make Cream Of Mushroom Soup

1. Heat a butter in a pan and allow to melt.
2. Fry the mushrooms, Onion and garlic until gets golden brown. Add flour and cook for another 2 minutes.
3. Add stock, bring to oil, then let simmer for 30-40 minutes. Garnish with chopped mushrooms and parsley and before serving adjust the seasonings.