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Creme of Mushroom Soup
Category: Soup - (231)
Origin: Lebanon
Source: IslamiCity Editors
My first Ramadans were in winter time, so this soup provided enough warmth. Beside Ramadan, this is one of my favorite Soups due to its richness and savoriness.
Ingredients:
Bechamel Sauce:
4 tbs of butter
4 tbs of flour
2 cups of Milk or half and half
1 tsp of Pepper
1/2 tsp of Nutmeg
1 cup Chicken broth
1lb of sliced mushrooms, any type works
1 tbs of butter
4 tbs of butter
4 tbs of flour
2 cups of Milk or half and half
1 tsp of Pepper
1/2 tsp of Nutmeg
1 cup Chicken broth
1lb of sliced mushrooms, any type works
1 tbs of butter
Preparation:
1. to Prepare the sauce, melt the butter in a sauce pan.
Add the flour, mix it with butter and cook for 1-2 min, at medium heat
add the milk slowly while whisking
reduce the heat and whisk occasionally
once the sauce thickens (about 10 min), add spices
2. In a hot saucepan, melt the butter on medium heat and fry the mushrooms until slightly brown 7-10 min.
3. Add the chicken stock and deglaze the pan
4. Add the mushroom and chicken stock to the sauce.
5. Taste and adjust the salt level and serve.
Add the flour, mix it with butter and cook for 1-2 min, at medium heat
add the milk slowly while whisking
reduce the heat and whisk occasionally
once the sauce thickens (about 10 min), add spices
2. In a hot saucepan, melt the butter on medium heat and fry the mushrooms until slightly brown 7-10 min.
3. Add the chicken stock and deglaze the pan
4. Add the mushroom and chicken stock to the sauce.
5. Taste and adjust the salt level and serve.