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Mushroom Soup From Scratch! Recipe

Ingredients

How to make it

  • 1 Caramelize the onions then drop the mushrooms with the peas or chives or asparagus or all three greens and garlic then season with the salt, curry and black pepper and set aside.
  • 2- In a deep tall thick bottomed or non stick pot/sauce pan heat up the 4 tablespoon oil and fry the flour till it’s light brown or amber color if you like and sticks to your ladle then pour the milk and continuously stirring.. As soon as everything is well incorporated drop the mustard, the chicken broth cube, the nutmeg, and the veggies(mushroom mix with greens) and keep stirring on medium to low fire if the broth starts to make a mushroom cloud like foam lower your fire and keep stirring.. your sauce should reduce to about almost by a third after 15-20 minutes stirring.
  • 3- once you’ve broken the cream skin on top twice by stirring you need to turn the fire off and move it from the stove to a cool place… watch it thicken.
  • Serve nicely with garlic bread or next food or just eat alone… I sometimes drop shredded boiled chicken thigh meat into the veggies for extra yuminess.

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