info
A lot of you may relate to this - I grew up eating instant mushroom soup, and I thought that was exceptional. Until recent years, I tried freshly made mushroom soup, and oh my gosh, that’s when I realized I’ve been missing out??! Well, it’s never too late right? These humble mushrooms are low-calorie, good source of fiber, and high in the unique antioxidant ergothioneine that fights free radicals & lower cancer risks (PMID: 33724299) So let’s make mushroom soup, because i’ve been brain-washed with this Chinese song that has gone viral🔥 🥣Serve 1 460kcal CHO 57g | 50% (6g DF) P 19g | 17% F 17g | 33% Garlic, 2 cloves Onion, 1 medium Cremini / button mushroom, 200-250g Whipping cream, 2tbsp (feel free to use fresh milk, but you may need to use more for the flavor) Vegetable or chicken broth, 1/2 cup EVOO, 1/2 tsp Crushed black pepper Dried basil/ parsley Toasted sourdough bread, 1 big slice (feel free to use commercial bread) 👩🍳 1. On low heat, saute garlic in a pot until fragrant, add onion to caramelize. 2. When the onion is soft and translucent, toss in the mushrooms, sprinkle with salt to allow water to release. 3. As the mushrooms are soften, add broth & 1-2 tbsp whipping cream. Turn off the heat, use a blender or immersion blender to puree the mixture until it achieves a creamy consistency (add some water if its too thick, or simmer for longer if its too thin). 4. Season with salt and pepper, and dried herb to taste. Enjoy with a crusty bread 🥖
Duration: 30 sPosted : Thu, 18 Apr 2024 10:16:30Views
2.2KDaily-
Likes
88Daily-
Comments
1Daily-
Shares
4Daily-
ER
4.24%Daily-
Latest