Description
A fabulous soup, one I would feel perfectly happy eating on a rainy Sunday evening or holiday. Today, I’m representing my winter favorite golden mushroom soup. This soup must be loaded with goodness.
Ingredients
Scale
- 1 medium-sized yellow onion
- 2 cup mushrooms
- 1 tablespoons butter
- 2 tablespoons olive oil
- ½ cup (120 ml) tomato paste
- 2 tablespoons all-purpose flour
- 4 cups of beef stock
- 1 tablespoon paprika
- 1 tsp Salt and pepper
- Fresh parsley chopped
- 1 tsp Lemon juice
Instructions
- Sauté the Mushrooms: Take 2 cups of mushrooms and cut them into thin slices. Add 1 tablespoon of butter in a pot and 2 tablespoons of olive oil on medium-high heat. Add all your sliced mushrooms and cook until all the moisture is gone, and they start to caramelize.
- Add the Onion: Now add minced yellow onion to the pot when the mushrooms dry. Cook them until they are fragrant for 1-2 minutes.
- Introduce Tomato Paste: Now add ½ cup tomato paste. Simmer the tomato paste for a short while.
- Thicken the Soup: Add 2 tablespoons of all-purpose flour. Cook it for another 2 minutes.
- Bring on the Stock: Add 4 cups of beef stock. You can also use chicken stock. Add 1 tablespoon of paprika. For 10 minutes, please bring it to a boil. It is ready when the consistency is slightly thicker than water. Stir the soup constantly.
- Season and Taste: Taste this unique golden mushroom soup and season it with salt and pepper according to your preference.
- Garnish and Serve: Garnish with some fresh parsley. You can also add lemon juice. Golden mushroom soup is ready to serve.
Notes
- Choose mushrooms wisely. Always buy fresh mushrooms for the most desired flavor
- After adding all-purpose flour whisk it continuously to avoid lumps and attain a smooth consistency
- You can use beef stock from the store, but I suggest you use homemade fresh beef stock.
- Serve soup fresh and hot. Serve it with bread, it will be a complete meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: American