We hosted Bly’s friends for dinner and wow….they finished all the food!
We were cracking our brains to see what else we can cook for them as we don’t want them to go home feeling hungry after having dinner at our place.
Today we made them a dedicated mushroom soup: cream of Portobello. As the name reveals, we only included portobello mushrooms to have the distinct earthly mushroom flavour. To our surprise, we did not find the mushroom base that much different from the previous mushroom soup (except for the garlic specialty of course) that we made.Hence we think it’s much better to have a mixture of mushrooms(willows, shiitake, portobellos etc) which will be cheaper to make yet still have the similar taste.
Ingredients: Portobello mushrooms, cream, flour, thyme, onions, garlic, milk, salt, pepper.
Flour thickens the soup to basically create a thick texture commonly found in Western soup. It does not enhance any flavour, be careful when you are adding this as just a teaspoon or 2 is typically enough for soup fit for 4 persons. Too much flour and your soup ends up cakey and powdery.