Guest Blogger ~ Hadia, from Hadia’s Lebanese Cuisine
Hi everyone! I am so excited to be sharing my very first guest poster and for her to be such an extraordinary person to be posting! This is Hadia! I love Hadia’s recipes and I am so honored that she accepted my invitation to do a guest post! Please… enjoy!
Cream of Mushroom Soup
Hi everyone! I am Hadia, the blogger behind Hadia’s Lebanese Cuisine. I am so excited to be guest posting for Kecia at Kecia’s Flavor Breakthrough. Thanks Kecia for having me.
I am a recipe developer, food photographer and cookbook author. I grew up in Beirut, Lebanon and I currently reside in Congo, Kinshasa with my husband and my three mostly grown men. I love cooking old favorites as well as creating new dishes.
Today I am sharing with you one of my absolute favorite soups, Cream of Mushroom Soup.
I was inspired to make this recipe after trying it at one of my favorite French restaurants. This soup is fast to make, creamy, smooth and wonderfully luxurious-a great starter for a holiday meal.
I have tested the soup with different herbs and decided that dried thyme was the best to balance the flavor. To finish, I drizzled a few drops of white truffle oil on top of each serving. It definitely gave the dish an extra special flavor!
Servings: 5-6 persons
- 450 g. /1 lb. fresh mushrooms, sliced
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 tablespoon butter
- 6 cups water
- 2 chicken bouillons
- 2 tablespoons flour
- 1 teaspoon dried thyme
- Salt to taste
- ½ cup heavy cream or half and half
- A dash of freshly grated white pepper
Melt the butter in a pot over medium heat. Add the onion, garlic, dried thyme and white pepper and cook until soft.
Add the sliced mushrooms and stir-fry until mushrooms are wilted.
Add the flour to the mushrooms and stir it through, allowing it to cook for 30 seconds.
Whisk in the water and chicken bouillon. Cook stirring constantly until the mixture boils. Cover up and turn heat down to low. Let it simmer for 15 minutes.
Blend the soup using an electric blender. Press the puréed soup through a sieve (for a creamier texture).
Adjust salt to taste. Return the soup to heat and stir in the heavy cream. Cook until just heated through.
Divide between serving dishes and drizzle a few drops of white truffle oil on top-can be garnished with chopped parsley, optional. Enjoy!
You can find Hadia’s wonderful recipes on her blog: http://www.hadiaslebanesecuisine.com/
Follow her on Facebook: https://www.facebook.com/HadiasLebaneseCuisine