Recipe: Yum-Yum Creamy Mushroom Soup without Cream
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Before you jump to Creamy Mushroom Soup without Cream recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Cash.
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Refrigerators and freezers use a lot of electricity, particularly when they are not operating as effectively as they should. In case you can get a new one, they use about 60% less than the old models that are more than ten years old. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. An additional way to save electricity is to keep the condenser clean, due to the fact that the motor won't have to operate as often.
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We hope you got benefit from reading it, now let's go back to creamy mushroom soup without cream recipe. To make creamy mushroom soup without cream you only need 9 ingredients and 8 steps. Here is how you do that.
The ingredients needed to make Creamy Mushroom Soup without Cream:
- Provide 1/2 of Onion.
- Provide 3 cups of Mushrooms.
- Get 1 of medium Cooked Potato.
- Provide 2 cloves of Garlic.
- Take 2 cups of Mushroom broth or water.
- You need of Salt and Pepper.
- Provide 1 tbsp of olive oil.
- Use 1 tbsp of all-purpose flour.
- Take Pinch of Parsley.
Steps to make Creamy Mushroom Soup without Cream:
- Heat Olive Oil in a large saucepan over medium heat.
- Add Garlic and Onion and cook for 3 minutes until onion is tender.
- Add mushroom and cook for another 3 minutes, set 1 tbsp mushrooms aside for later.
- Add flour, pepper and salt into the mixture.
- Add mushroom broth or water and bring it to boil.
- Add cooked and chopped potato to the soup and cook for another 2 minutes.
- Put mixtures into the blender and blend for 3 minutes on high.
- Add pinch of parsley and 1 tbsp mushrooms on top and serve.
Use porcini and wild mushrooms to make this rich and creamy soup that makes a filling yet light supper for cold nights. Mushroom soup is a thick and creamy without the use of any cream or milk. Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms and/or mushroom broth are added. It is well known in North America as a common type of condensed canned soup. Compared to other creamy vegetable soups, this one is also extremely low in saturated fat. (Many get their creamy consistency from heavy cream or whole milk, which are predominantly sat fat.) Because this version contains rich amounts of monounsaturated fat , it keeps you full while also providing.
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