In Chile, it was widespread to start all lunches with soup and then the main course. My grandmother had a very extensive repertoire of soups, and although most of them were not my favorites, I have always loved creamed vegetables, especially cream of mushroom soup.

Vegetable creams are also an excellent way to introduce children to new vegetables. The milk helps the creams have a natural sweetness and a familiar taste. In my house, creams of

Tips for a delicious cream of mushroom soup:

Can I use vegetable broth instead of milk or a mixture of milk and water?

Yes, you can adapt the liquids to taste. The milk softens the flavor of the mushrooms a little. The flavor is less concentrated, so take that into account.

Can I use another type of mushroom, such as portobello?

Yes, but each mushroom has its particular flavor. The white ones have less flavor than the portobello, so maybe you need to dilute the soup a little more, but the preparation is the same.

Should I peel the mushrooms? How do you recommend washing them?

Peeling the mushrooms is unnecessary. I clean them with a damp cloth or paper towel. I don't recommend submerging them in water because they absorb water, and they will not brown when cooking. This is less important in this soup, but it does influence the preparation of a mushroom sauce.

If I don't have parsley, what other herb can I use?

Thyme works very well. You can use ½ teaspoon dried thyme to taste and add more if desired.

What other recipes do you recommend with mushrooms (click on the names to see the recipes):

Chicken with mushrooms
Mushroom sauce to serve with pasta or meat.

Cream of Mushroom Soup

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Author: Pilar Hernandez
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 4
Category: Soup
Method: Pureed
Cuisine: Chilean

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Description

Hearty, delicious, creamy soup. Full of flavor.

Ingredients

Units

1 onion, coarsely chopped
1 pound of mushrooms, coarsely chopped (you can also mix button mushrooms and baby portobellos)
1 sprig of parsley
2 tablespoons butter
4 cups of whole milk (or 2%)
½ cup ricotta cheese to serve
lemon zest, parsley, salt and pepper to serve
vegetable oil

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Instructions

Heat 1 tablespoon vegetable oil and 1 tablespoon butter over medium-high heat in a large pot.
Add the onion and brown for 5-8 minutes, stirring occasionally.
Add 1 tablespoon butter, and once it melts, add the mushrooms. Brown for 6 minutes, stirring occasionally. Add ½ teaspoon salt and stir.
Add parsley and milk. Stir. Lower the heat to the minimum, cover, and simmer for 20 minutes as soon as it starts boiling.
Meanwhile, prepare the ricotta cheese: mix with salt, pepper, lemon zest, and finely chopped parsley. Taste and adjust seasoning.
Remove the parsley from the soup. Use the hand mixer process until smooth. Taste and adjust seasoning with salt and pepper. If you use a blender, you need to wait until the soup has cooled and needs to be done in batches of 2 cups maximum.
Serve hot with a tablespoon of ricotta in the center and chopped parsley if you like.

Notes

Cream of Mushroom Soup recipe created with America's Dairy Farm Families and Importers, in partnership with the Innovation Center for U.S.Dairy, however, the views and opinions included are my own.