Restaurant Quality Mushroom Cream Soup
Restaurant Quality Mushroom Cream Soup

Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, restaurant quality mushroom cream soup. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

In the meantime, let's make this amazingly delicious and restaurant-quality Cream of Mushroom Soup! And when you make the soup, be sure to take a picture, post it on Instagram, and tag #howtofeedaloon and @howtofeedaloon!. I've made it a few times now.

Restaurant Quality Mushroom Cream Soup is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Restaurant Quality Mushroom Cream Soup is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook restaurant quality mushroom cream soup using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Restaurant Quality Mushroom Cream Soup:
  1. Get 100 grams Mushrooms (I used brown mushrooms this time)
  2. Prepare 1 large Onion
  3. Prepare 3 rashers Bacon
  4. Take 200 ml Water
  5. Prepare 300 ml Milk
  6. Take 2 tbsp Plain flour
  7. Take 1 1/2 tbsp Soy sauce
  8. Take 1/4 tsp Salt
  9. Make ready 10 grams Unsalted butter (Margarine)

You can use mushrooms like maitake or shiitake, which have a nice aroma. If you use a whole packet of. This is the must-try mushroom soup that you can find at Joey's Restaurants up here in the Northwest. It's my all-time favorite mushroom soup, and I think that is because of the sherry that is added.

Instructions to make Restaurant Quality Mushroom Cream Soup:
  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.

When I saw a note in their menu that this recipe was featured in a magazine a couple of years ago, I had to find it. This is an easy to make and really tasty soup. The trick to getting it restaurant quality is the little things like butter, good quality beef stock and correctly sautéing the onions. As good as any mushroom soup I've had in a restaurant. I did change it a little and made it a easier.

So that is going to wrap this up with this exceptional food restaurant quality mushroom cream soup recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!