John Myers
Soup: Mushroom Foam Soup
The perfect soup: mushroom foam soup recipe with a picture and simple step-by-step instructions.
- 300 g Mushrooms brown
- 400 ml Vegetable stock
- 100 ml Cream
- 1 Onion
- 1 clove Fresh garlic
- Salt and pepper
- 1 tbsp Butter
- 1 shot Noilly Prat
- Finely chopped parsley
- Clean the mushrooms, cut the onions and garlic into small cubes and sauté in butter.
- Add the mushrooms and sauté with wine, then add the stock and cook for about 10 minutes. Season the cream with it and puree with a magic wand. Sift through and season again.
- Sprinkle with parsley ……. finished!
Mushroom Soup – Related Questions
Is mushroom soup healthy?
Not only are Mushrooms good, but they are fat-free, low-sodium and low-calories. They’re also packed with fiber, vitamins, important minerals like Selenium and antioxidants.
Can mushroom soup be frozen?
Properly stored, it will maintain best quality for about 6 months, but will remain safe beyond that time. The freezer time shown is for best quality only – cream of mushroom soup that has been kept constantly frozen at 0°F will keep safe indefinitely.
How do you make mushroom soup smooth?
Bring to a boil, lower heat to medium and simmer gently for 15 minutes without a lid; Add cream or creme fraiche and simmer for a further 5 minutes; Blitz until smooth – Transfer the soup to a blender and blitz until smooth.
What does cream of mushroom soup taste like?
It tastes like a beef stroganoff. It also goes well in casseroles and meatloaf. There are so many uses for mushroom soup. It’s strong tastes brings a lot of flavor to dishes or is great just to have in soup with some crackers.
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