Cream of Mushroom Soup

Made and repeated the same mistake again!   Forgot to take end product pictures!

Despite of this, others are good.

I prefer this recipe very much compared to previous version as it didn't use any potato and made it less heavy (and less guilty) when having it. 

The tastes very nice until comparable to some of Italian restaurants (*happy*)

I changed half of champignon mushrooms portion with chinese mushrooms and cutted it into slices

Finely minced onion, stem leek and chinese mushrooms

 Finely minced parsley

 

 Caramelize mushrooms, leek, onion and parsley in hot butter or ghee (I used ghee)

Dredge with flour and fry just about 1 minute more

 Deglaze with broth and milk and let the mushroom soup simmer for about 20 minutes

 Take about 1/3 of the mushromms beside and blend the soup in a mixer

Cream of Mushroom Soup
 
Ingredients:
300 g Champignon mushrooms (white mushrooms, button mushrooms) , in slices or quartered
1 stem leek, finely minced
1/2 onion, finely minced
parsley, finely minced
1 – 2 tablespoons butter oder ghee
1 -2 tablespoons flour (wheat flour)
500 ml vegetable broth or chicken broth
200 ml milk
100 ml heavy cream
salt
sugar
freshly ground black pepper

Preparation:
Caramelize mushromms, leek, onion and parsley in hot butter or ghee.
Dredge with flour and fry just about 1 minute more, the flour shouldn´t get color.
Deglaze with broth and milk and let the mushroom soup simmer for about 20 minutes.
Take about 1/3 of the mushromms beside and blend the soup in a mixer.
Strain through a sieve and heat again.
Add heavy cream and the mushrooms, season with salt, pepper and sugar and serve the cream of mushroom soupas a starter or a light meal.

Recipe from: The Foodist