Recipe: Tasty Restaurant Quality Mushroom Cream Soup

Restaurant Quality Mushroom Cream Soup. As good as any mushroom soup I've had in a restaurant. I did change it a little and made it a easier. I sauteed the onions in a little butter and oil until the onions were soft and clear.

It's made with loads of mushrooms and that's about it. Storing and Freezing Cream of Mushroom Soup. This soup will keep refrigerated for up to five days and can be reheated gently on the stovetop or in the microwave. You can have Restaurant Quality Mushroom Cream Soup using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Restaurant Quality Mushroom Cream Soup

1. You need 100 grams of Mushrooms (I used brown mushrooms this time).
2. You need 1 large of Onion.
3. Prepare 3 of rashers Bacon.
4. You need 200 ml of Water.
5. You need 300 ml of Milk.
6. You need 2 tbsp of Plain flour.
7. You need 1 1/2 tbsp of Soy sauce.
8. Prepare 1/4 tsp of Salt.
9. It's 10 grams of Unsalted butter (Margarine).

A rich and filling mushroom soup with both wild and porcini mushrooms. Perfect for making double and freezing half, from BBC Good Food. Use porcini and wild mushrooms to make this rich and creamy soup that makes a filling yet light supper for cold nights. Keywords: creamy mushroom soup, the best mushroom soup, mushroom soup recipe, cream of mushroom soup Hey, I'm Sylvia!

Restaurant Quality Mushroom Cream Soup instructions

1. Mince onion and mushrooms roughly. Slice bacon into 5 mm strips..
2. Saute bacon first in a frying pan and once fat comes out, add onion. Cook over medium heat. If the oil is not enough, add a little vegetable oil..
3. When onion is transparent and the water content has been expelled, take 2 tablespoons of bacon and onion out and cool in a bowl..
4. Add soy sauce and saute lightly. Then add mushrooms, water, and salt. Simmer for 15 minutes over low heat. Add 1 bay leaf if you want. It gives an aromatic lift..
5. Meanwhile, add white flour to Step 3's bowl after cooling. Mix with chopsticks until crumbly. Then add 50 ml of cold milk and stir evenly..
6. Pour remaining milk into Step 4's frying pan. When hot, add Step 5 as you stir with chopsticks. Cook until thickened..
7. Season with extra salt if necessary. Add 10 g of butter at the end and it is ready to serve. If you have leftovers, you can make an easy casserole (rice dish baked au gratin) by pouring this soup over cold rice and put in the oven..

Professional chef, former restaurant owner and caterer, here is where I share hundreds of seasonal, globally-inspired, VEGGIE-DRIVEN recipes. This is definitely an upgrade from the condensed cream of mushroom soup of your childhood! However, I did tweak a little bit to my Cajun liking. Made all in one pan, using a can of Campbell's Condensed Cream of Mushroom Soup, this is the perfect "everyone help. Using an immersion blender, or working in batches in a regular blender, puree soup until smooth.