Creamy Mushroom Soup

You can use milk instead of cream in this recipe. In fact, I usually prefer milk instead of cream in soups. I find it too oily for cream soup. But in pasta or desserts, milk is not a substitute for cream. There are many questions like this one, and I often have a hard time answering them. What can I use instead of the cream, what if I put yoghurt, what if I use whipped cream... These are such relative questions that whichever answer I give would be wrong. For example, you can also use yogurt in this soup, but then the soup will not be this soup. I don't know if the person asking the question wants to make this soup or if he wants to make any soup, no matter what soup it is. That's why I have a hard time responding to comments sometimes.

There are also those who try someone else's recipe and ask me questions, it's weirder there. They ask if it's okay to increase the amount of yogurt, but there is no yogurt in the recipe. When I say this, they tell me they didn't get the recipe from me anyway. What should I answer these people now?

If we go back to our original recipe... It is quite easy to make. Mushrooms are chopped and roasted, flour is added and roasted, water is added and cooked, then cream or milk is added, and finally salt and pepper, and your wonderful soup is ready.

I only use black pepper as spice. For me, black pepper is the perfect seasoning for milk/cream soups by itself. But there is another spice that many people associate with this kind of soup; nutmeg. You can of course add nutmeg if you like. Do not hesitate to use spices that no one agrees with you. You can add any spices you want to the soup you drink, as long as you like it.

Enjoy the recipe...

Bon appétit...