Creamy Mushroom Soup

_{A hearty delicacy from a Canadian home}

An appreciation post for my nephew that surprised me almost in the middle of the night with his hearty creamy mushroom soup. Thanks, Eric! 🙂

It started when I smelled something delicious in the kitchen. There was a smell of melted butter on the semi-hot saucepan. “Helen, you should try my mushroom soup,” he said. I just ate, but it smelled so good. So I said to him, “Sure, just a little portion tho.”

It was a 9 out of 10, which is how Dave quoted it. We enjoyed it, so I asked Eric how he made his soup. Below are the ingredients and steps on how the soup was made.

Ingredients

250 gr mushrooms
½ carrot
½ turnip
½ leek
1 onion
2 garlics
25 gr salted butter
250 ml heavy cream
500 ml broth of your choice
Dried parsley as your liking
Celery as your liking
Salt & pepper to taste
2-3 tbsp corn flour for thickening (mixed in the water first)

Cooking Steps

Cut all the veggies first and put them aside
Cut the onion and garlic, also put them aside
Turn on the sauce and melted your butter
Once the butter is melted, pour onion first and then garlic in
Then pour the veggies in, saute them for short minutes
Next, pour the broth and stir all the ingredients together
Now pour your heavy cream in and stir them all together
Add salt and pepper for taste and stir the soup
Once the profile is to your liking, you can now add your cornstarch, then stir the soup
Bring your soup to boil and reduce the heat until your soup is thicken Add your dried parsley and chopped celery to enjoy the soup