Simple Way to Prepare Creamy Mushroom Soup without Cream Perfect

Simple Way to Prepare Creamy Mushroom Soup without Cream Perfect

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Creamy Mushroom Soup without Cream

Before you jump to Creamy Mushroom Soup without Cream recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Money.

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Refrigerators and freezers use a lot of electricity, particularly when they are not operating as efficiently as they should. You can certainly save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. The appropriate temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is actually clean, which means that the motor needs to work less frequently, will also save electricity.

From the above it really should be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Eco-friendly living is not really that hard. It's about being functional, most of the time.

We hope you got insight from reading it, now let's go back to creamy mushroom soup without cream recipe. To make creamy mushroom soup without cream you need 9 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to cook Creamy Mushroom Soup without Cream:

  1. Get 1/2 of Onion.
  2. Use 3 cups of Mushrooms.
  3. Get 1 of medium Cooked Potato.
  4. Prepare 2 cloves of Garlic.
  5. Prepare 2 cups of Mushroom broth or water.
  6. Prepare of Salt and Pepper.
  7. You need 1 tbsp of olive oil.
  8. Prepare 1 tbsp of all-purpose flour.
  9. Get Pinch of Parsley.

Instructions to make Creamy Mushroom Soup without Cream:

  1. Heat Olive Oil in a large saucepan over medium heat.
  2. Add Garlic and Onion and cook for 3 minutes until onion is tender.
  3. Add mushroom and cook for another 3 minutes, set 1 tbsp mushrooms aside for later.
  4. Add flour, pepper and salt into the mixture.
  5. Add mushroom broth or water and bring it to boil.
  6. Add cooked and chopped potato to the soup and cook for another 2 minutes.
  7. Put mixtures into the blender and blend for 3 minutes on high.
  8. Add pinch of parsley and 1 tbsp mushrooms on top and serve.

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