{"id":5875,"date":"2016-12-03T11:01:40","date_gmt":"2016-12-03T03:01:40","guid":{"rendered":"http:\/\/theburningkitchen.sg\/?p=5875"},"modified":"2021-06-26T16:29:23","modified_gmt":"2021-06-26T08:29:23","slug":"the-best-creamy-mushroom-soup-recipe","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/the-best-creamy-mushroom-soup-recipe\/","title":{"rendered":"Home-Style Creamy Mushroom Soup"},"content":{"rendered":"

\"Bowl<\/a><\/p>\n

Disclosure: This post contains affiliate links. This\u00a0means that if you click the link and\u00a0make a purchase, we receive a small commission that helps us keep this blog running. But we will only link to items that we would consider buying ourselves or recommending to\u00a0friends.<\/em><\/p>\n

STORY BEHIND THE RECIPE<\/span><\/h1>\n

My\u00a0family loves creamy mushroom soup – it is the perfect comfort food for lazy and rainy days.<\/p>\n

I first\u00a0learnt\u00a0this recipe from one of the ladies in my\u00a0Bible Study Fellowship group after she prepared\u00a0it\u00a0for the group\u00a0many years ago. Her creamy mushroom soup was such a hit, that\u00a0everyone asked for the recipe!<\/p>\n

Everyone in the family from the oldest to the youngest simply loves this\u00a0creamy mushroom soup recipe so much that\u00a0has become\u00a0a\u00a0permanent feature\u00a0in our annual family Christmas dinner\u00a0tradition.<\/p>\n

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\"Ingredients<\/p>\n

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TRICK OF THE TRADE<\/span><\/h1>\n

I have tried out many creamy mushroom soup recipes, but this is by far THE BEST I have ever tried\u00a0 – it’s creamy enough, not starchy, and full of earthy mushroom flavours and textures. (the trick is in the celery – which I will talk about later)<\/p>\n

It is also gluten-free (no flour added!), so its perfect for my\u00a02nd granddaughter who is allergic to gluten.<\/p>\n

Here are some of my best tips:<\/p>\n

Tip #1: Don’t Wash the Mushrooms\u00a0<\/strong><\/h2>\n

Avoid washing the mushrooms before cooking them, otherwise they will absorb water and turn soggy during cooking. Instead, use a soft-bristled brush to gently brush off any excess dirt.<\/p>\n

\"Brushing<\/p>\n

Tip #2: Use A Stainless Steel Hand Blender<\/strong><\/h2>\n

To get the mushroom soup to a smooth and silky texture, you will need to blend it after cooking.<\/p>\n

Instead of waiting for the soup to cool before transferring it to a food processor, you can save time on washing up and waiting by using a stainless steel hand blender to blend the hot soup right in the pot.<\/p>\n

I am using the\u00a0Braun Hand Blender\u00a0which I highly recommend. It is powerful enough at\u00a0600W with stainless steel rods and blades and still pretty\u00a0affordable for a multi-purpose appliance.<\/p>\n

\"Bowl<\/p>\n

WHAT I LIKE ABOUT THIS DISH<\/span><\/h1>\n