RESVUGA Cute Mushroom Spoons - Soup Spoon Set of 2, Safety Matt Ceramics - Use for Dessert, Breakfast, Soup.

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Creamy mushroom soup from scratch has a depth of flavour so different from canned soups (aka slop), thanks to fresh herbs and ingredients. Mushrooms - You could use any mushrooms in this recipe. I like the earthy flavors, size, and taste of portobellos (you can dice the big one's into smaller pieces), shiitake, white button mushrooms, or baby bella mushrooms, which are also called cremini mushrooms. I prefer using fresh but frozen is ok here too. Let them come to room temp first. Don’t forget the final touch of soya sauce, for a great savory boost! HOW LONG DOES THIS MUSHROOM SOUP KEEP?

Versatile: Mushroom soup can be adapted to various dietary preferences. It can be made vegan by using plant-based ingredients instead of dairy products. It is also keto-friendly and gluten-free adaptable. Herbs: The best herbs we have found over the years to compliment those incredible flavours is a combination of thyme and parsley. Of course, if you don’t like those, you can also use rosemary, oregano, tarragon, chives or cilantro. Use what you love! Plenty of garlic, onion, and thyme! Their flavors really shine here and complement the earthy flavor of mushrooms without overpowering it. If you don’t like thyme, you can also use parsley, oregano, tarragon, chives or what you prefer most. Add olive oil to a large pot and add the chopped onion. Saute the onion until translucent and soft then add the sliced mushrooms. Saute the mushrooms for 10 minutes until softened and reduced in size (photos 1-2).The real beauty of this soup is that you can walk in to the kitchen, throw together just a few ingredients and then walk out with a bowl of delicious and comforting soup in minutes. There are not a lot of recipes you can say that about. It’s simply perfect! Ingredients and Substitutions Potatoes - cut roughly into medium chunks. All-purpose potatoes such as Russet, red potatoes, or sweet potatoes will work delicious in this recipe. If you’re looking for a great cream of mushroom soup, that is just perfect for every-day eating, this is it! Beyond being incredibly delicious, this soup is ready to eat in just about 20 minutes. Just let that sink in for a few seconds … delicious … soup … 20 minutes. You’ll never open a can of mushroom soup again! Most frozen edamame is already cooked, ready to beat to a cloud of green mash with olive oil or butter. You could substitute frozen broad beans, but be prepared to skin a lot of beans to get 500g. Cook in boiling, salted water then pop them from their papery skins before mashing, seasoning and rolling them. Serves 4

A single serving of mushrooms can offer a sting of nutrients. Mushroom is rich in protein, vitamins like vitamin D, minerals and anti-oxidants. Mushroom is also a low-calorie food, making it great for weight loss diet. Delhi-based nutritionist Dr. Simran Saini highlights the benefits of mushroom - "Mushrooms are good for sound health as they contain many medicinal properties. In fact, some varieties of mushrooms are also used to make medicines in China. A certain kind of mushroom - Ganoderma - is known for its healing ability, as it is rich in minerals like potassium and zinc, which support various bodily functions." To the garlic/oil/butter mixture, I add the mushrooms, herbs, and Worcestershire sauce. I cook this all together for about 15 minutes or until the mushrooms are cooked through and have sweated out most of their moisture. Like every soup recipe I know, it doesn’t taste its best piping hot out of the pot. It actually tastes better if you let it cool a short while, or if adding the cream cools it a bit. Just don’t eat it near-boiling-hot. Can’t taste it as well when it’s too hot.Cook white, brown, or wild rice on the side and add a little to your bowl of mushroom soup for added texture and grain. Texture: I’m not a big fan of using butter or cream in soups, I think they add unnecessary fat and somehow they take away flavors. I make the roux just mixing a little of olive oil and flour, adding some milk at the end. I definitely prefer a light soup, but if you like a richer soup you can surely go for some heavy cream or half and half, it will taste delicious anyway. For a dairy-free/vegan option, you can use almond milk, this mushroom soup will be still nice and creamy. The deep earthy flavours of a classic home-made cream of mushroom soup recipe can’t be beat, especially when it’s ready in minutes. You’ll never open a can of mushroom soup after trying our recipe!