Gourmet Cream of Yifon Mushroom Soup
INGREDIENTS
1 Can | |
3 tbsp | Unsalted butter |
2 Pcs | Garlic cloves, minced |
1 Pc | Shallot, finely chopped |
2 tbsp | All-purpose flour |
3 Cups | Chicken stock |
¼ tsp | Sea salt |
¼ tsp | Ground black pepper |
1 Cup | Sliced sautéed mushrooms, for garnish |
5g | Parsley, chopped, for garnish |
DIRECTIONS
1. Melt 2 tablespoons of the butter in a large pot, add the garlic and shallot, cook for 1 minute, until they begin to soften.
2. Add Yifon Sliced Mushroom Soup and cook for about 3 minutes, until tender and browned. Transfer all the contents of the pot to a bowl.
3. Add the remaining 1 tablespoon of butter to the pot. Once melted, sprinkle in the flour and whisk it quickly into a paste. Reduce the heat to medium. Add the stock a little at a time, whisking out the clumps between each addition.
4. Increase the heat back to medium-high and allow the soup to simmer well for 3 minutes. Add the mushrooms back to the pot and continue to cook for 2 more minutes. The stock will thicken slightly to be somewhat creamy.
5. Let cook for 3 to 4 minutes, then ladle into bowls. Garnish with mushrooms and parsley, if desired
