Cream Of Mushroom Soup

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. Cream of mushroom soup is often used as a base ingredient in casseroles and comfort foods. This use is similar to that of a mushroom-flavored gravy.

INGREDIENTS Butter - 1 tbsp Olive oil - 1 tbsp Onion, finely diced - 1 Mushrooms, sliced - 300gm Flour (Rice flour / Plain flour) - 1 tbsp Fresh thyme leaves - 2 tsp Chicken broth or vegetable broth - 2 1/2 - 3 cups Heavy cream - 2 - 3 tbsp (upto your taste) Salt - to taste For chicken broth Chicken with bones = 3 - 4 pieces Garlic clove - 2 Salt - to taste Pepper - 1/4 tsp Water - 2 1/2 - 3 cups METHOD In a pot add chicken, garlic, pepper, water, and salt to taste. Cook for about 1hr in medium heat. Remove excess chicken from pot and save the chicken for soup. Vegetarians can skip this step and can use vegetable broth. In a large soup pot, heat oil and butter over medium-high heat. Add onion and cook until softened; about 5 minutes. Add mushrooms, cook for 15 to 20 minutes. Then add salt, be careful while adding salt because chicken broth contains salt. Add flour and cook for 1 minute, stirring often. Add chicken broth and thyme and simmer for 15 to 30 minutes. Add cream and cook for an additional 5 minutes. Move a small portion of the mixture to a different bowl. Then blend the remaining mixture. Once blended, add the portion earlier set aside to the blended mixture. This is so that the soup would have chunks of mushroom and chicken. Enjoy! USE EXTREME CAUTION WHEN BLENDING HOT LIQUIDS. Follow manufacturers recommended instructions when using appliances.