Wednesday, July 19, 2017

Herbed Mushroom Soup

I'm always up for a challenge and in the kitchen "raising the bar' had been our routine (mine and my kids).  We sure do love the classic dishes, of course, we'd make often, but there are times that we want to try something unique and most of the times, we'dbe our own guinea pigs, but we don't mind, I just needed to make sure that in the process, I don't get to waste the food.

So, in this recipe, Yey! I didn't get to throw anything, in fact, the bottom of the pan where I cooked this soup came up to early, as the soup was slurped up all in a hurry.

Mushrom soup is one of my favorite dish to make and eat, so I embraced the opportunity when someone knocked in my inbox about joining a contest, which I rarely do, and made some simple cream of mushroom soup with fresh herbs.

The recipe is SO easy, has minimal ingredients, but lots of flavor and nutrients thanks to the mushrooms which are rich in B vitamins, vitamin D and calcium. Also, thanks to Mega Prime canned mushrooms for sending me some samples, it made cooking this soup faster than using raw ones.

Since it comes together pretty quickly you can enjoy this homemade and healthy comfort food in about 20 minutes.

I cut everything up to a pretty fine dice, because that’s the style I was going for but if you like something with more full sized veggie bites, or if you’re short on time you could just slice up your mushroom. This soup could also be fully blended if you like the idea of something extra creamy and smooth in your bowl. A quick little run through with an immersion blender would work really well too if you have one of those.


2 cups Mega Prime Mushroom Sliced Mushrooms
1 meduim chopped onion
1 clove of chopped garlic
1 tablesppon of cooking oil
2 tablespoon butter (divided)
3 tablespoon flour
3 cups of water (or chicken stock)
1/2 cup + 2 tablespoon heavy cream
1/2 cup of spinach
2 tablespoon each of chopped basil and flat-leaf parsley

Options: for cremier and richer taste, you can add parmesan cheese.


1. Add the oil and half the butter to a large soup pot and turn to medium heat.
2. When the pot is hot enough, put the onions and cook until transparent (sweat the onions).
3. Put in the garlic. Cook for 5 minutes.
4. Then put the mushrooms and cook for 10 minutes more.
5. Put the other half of the butter and flour, mix thoroughly to form a roux, for roughly 3 minutes.
6. Put the water and mix thoroughly.  When bubbles appear, put on the cream and mix.
7.  Cook for 5 minutes and then put the spinach.
8. Season with salt and pepper.
9. When boiling turn down the heat, constantly mixing.
10. Put the herbs. mix and turn the fire off.

Top it with more basil leaves, grated parmesan cheese and shallot chips.

Watch out for our cooking video on this.

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