For a long time, preparing a creamy mushroom soup meant heating up a can of mushroom soup to me.
It was until a dinner party last summer that I taught the mushroom soup is one of those soups that requires a lot of time to prepare if you want to prepare it from scratch.
When I was making the list for the party, I realized that I always make either tomato soup, or tarhana (a fermented and dried yogurt-vegetable soup) when I have dinner guests. Since I had some mushrooms in the fridge I decided to give it a try.
I was lazy at the moment to search for a recipe and made up my own. Recently I simplified it.
Serves 2, takes 20 minutes.
- 4 mushroom, sliced
- 4 tbsp wheat flour
- 1 cup of milk
- 2 cup of water
- spices (oregano, black pepper, etc.)
Optional: Butter sauce
- 1 tbsp butter
- 1 tsp red pepper or tomato paste
- 0.5 tsp chili pepper
- Saute mushroom slices.
- In a pan mix flour, milk and water. Over medium heat, bring the mixture to a boil, stirring frequently.
- Once it started to boil, lower the heat and add mushroom slices, salt and spices.
- Simmer the soup for 10 more minutes.
- In the mean time, melt the butter in a saucepan, and mix it with the paste and chili pepper.
Serve the soup with the butter sauce while it is still warm.