Creamy Mushroom Soup

You know, there are some recipes that I've made, I'm doing, I'm going to do it, months or even years pass. Here is cream of mushroom soup, one of those recipes for me.

It was my favorite soup when I was a kid, and it might even be the first instant soup I ever made. I say instant soup because in our house usually instant soup was prepared. I loved that the dried mushrooms in it swell and grow as the soup boils. I drank my soup slowly to catch the mushroom grains.

Time passed, we grew up, we even started to age, cream of mushroom soup came to my mind again. Last week, when I prepared a cauldron at school, I said that I should definitely do it at home.

Well, how did I do it… As I dreamed of it when I was a kid, it's big and plentiful. Of course, it is much healthier as it is completely homemade and does not contain any preservatives.

I prepared the cream of mushroom soup in a bell pepper pot that my sister bought me for my upcoming birthday. As soon as I saw the pot, I fell in love, you can see it more often in the following recipes.

That's all from me for now...

Love…

Ingredients for Creamy Mushroom Soup Recipe

• 300 g mushrooms
• 1 medium onion
• 100 ml cream (half a pack)
• half a teaspoon of oil
• 6 water glass of water
• 3 tablespoons of flour
• 3 tablespoons of oil
• salt
• black pepper

How to Make Creamy Mushroom Soup Recipe?

1. Wash the mushrooms and chop them in the size of backgammon dice. Chop the onions as small as you can.
2. Put the oil and onions in the pan and fry them until they turn slightly pink.
3. Add the mushrooms to the onions and fry them until the mushrooms release their juices.
4. Add 6 cups of water to the mushrooms and bring to a boil over medium heat.
5. Lightly heat 3 tablespoons of vegetable oil in a Teflon pan, add 3 tablespoons of flour and fry until the smell goes away.
6. Add 2 ladles of boiling soup water to the flour mixture you have prepared and whisk well. Add the whipped mixture to the soup.
7. When the soup starts to boil again, reduce the heat and cook for 2-3 minutes. Finally, add the cream and mix the soup well.
8. After boiling for 2-3 more minutes on low heat, remove from the stove and serve hot.