- Melt 2 tablespoons of the butter in a large pot over medium-high heat. Add the garlic and shallot, cook for 1 minute, until they begin to soften. Add the mushrooms and cook for about 3 minutes, until tender and browned. Transfer all the contents of the pot to a bowl. Add 1 tablespoon of butter to the pot. Once melted, sprinkle in the flour and whisk it quickly into a paste. Reduce the heat to medium. Add the stock a little at a time, whisking out the clumps between each addition. Increase the heat back to medium-high and allow the soup to simmer well for 3 minutes. Add the mushrooms back to the pot and continue to cook for 2 more minutes. The stock will thicken slightly to be somewhat creamy. Let cook for 3 to 4 minutes, then ladle into bowls. Garnish with mushrooms and coriander. Serve with roasted bread.
Mushroom soup
#myrecipe
By Radha Nelanti
Jan, 24th
560
Servings
2 persons
Cook Time
20 minutes
Ingredients
7
- 9
Ingredients
- Butter
- Cloves
- Onion
- Mushroom
- Maida
- Vegetable stock
- Salt
- Pepper
- Corinader
