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?
Enjoy the recipe...
Ingredients
- 250 g of mushrooms,
- 2 tablespoons of flour,
- 100 ml of heavy cream or 1 cup milk,
- 3 tablespoon of vegetable oil,
- Salt,
- Black pepper
- 3-4 cups of cold water.
Preparation
- Chop the mushrooms into desired size,
- Sauté them in vegetable oil until soft and tender,
- Add the flour and stir 1-2 mins,
- Add the water and cook over medium heat until it boils,
- Lower the heat and cook for 10 more mins,
- Add the heavy cream (or milk), salt and black pepper,
- Stir well and remove from heat.
Bon appétit...