Cream Of Mushroom Soup
March 18, 2017
"Not a pretty soup, but it tastes good. If anyone has an idea how to make it visually more appealing, please let me know."
- Serving Size: 1 (399.7 g)
- Calories 202.8
- Total Fat - 12 g
- Saturated Fat - 6 g
- Cholesterol - 23.1 mg
- Sodium - 757.3 mg
- Total Carbohydrate - 20 g
- Dietary Fiber - 2.9 g
- Sugars - 6.3 g
- Protein - 4.8 g
- Calcium - 86.7 mg
- Iron - 1.8 mg
- Vitamin C - 11.6 mg
- Thiamin - 0.2 mg
Heat oil and butter over medium heat, add onion and saute until soft.
Add mushrooms and garlic and saute until tender.
Add a bit of salt at each stage of the recipe, with a bit more at the end if needed. I use a total of 1 teaspoons kosher salt for the entire recipe.
Add just enough water to barely cover the veggies.
Cover and bring to a low boil, then reduce heat to low and simmer until next step is complete.
Select a pan to make the roux (white sauce). I use a large, wide pan, large enough to hold the roux plus the vegetable soup.
Make the roux by sauteeing flour in butter til golden, then slowly stir in the milk or almond milk. Heat until thickened, stirring frequently, then turn off heat.
Puree the vegetable soup in blender until smooth, then stir it into the thickened roux.
Add the salt and pepper to taste.
Tips & Variations
- I use a 4 quart pan with lid for the vegetables and a 3 quart pan without lid for the roux.