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Preparation time: 15 min
Cooking time: 20 min

Serves: 4 to 6

Dietary guidance: v 

Tags: soup ยท


5 tbsp butter divides
1 large onion, chopped
1 garlic clove, finely chopped
1 lb mushroom coarsley chopped
3tbsp flour
1 1/2 c.c chicken stock or vegetable stock
2 1.2 c. milk (or more)
1/4 tsp tabasco sauce
1 tsp salt
1/4 tsp pepper
1 tbsp brandy ( opt)
2 tbsp chopped fresh parsley


1- melt 2 tbsp butter in skillet. add onion and garlic. cook 2 to 3 min. until tender.Add mushrooms , cook until liquid as evaporated
2- Melt 3 tbsp butter in large saucepan. whisk in flour. Cook stirring constantly, 2 to 3 min. without browning. Whisk in stock and millk. Add seasoning. Bring to a boil, reduce heat and cook 5 to 8 min.
3- meanwhile, puree mushroom mixture, stir into soup. Cook 5 min. Add brandy if you are using it. Heat thoroughly. Taste and adjust seasoning if needed. If soup is too thick add more milk.. Reseasonon if necessary. Serve garnish with parsley and sautee musrooms if you wish

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