How to make mushroom soup without cream
Ingredient:
- 125 grams of chopped mushrooms
- 1 large onion, chopped
- 15 grams of butter or olive oil
- 12 cloves of garlic, chopped
- 125 - 160 ml unsweetened fresh milk
- 8 grams cornstarch
- Salt to taste
- Pepper to taste
- 15 grams of oregano
- Use a thick bottom pan, once the pan is hot, add butter or olive oil depending on your preference.
- Then add minced garlic and stir-fry for 2 minutes before adding minced onion.
- When the onions are slightly cooked, continue adding the chopped mushrooms.
- Add salt, pepper and oregano to the mushroom mixture and cook for 5 - 7 minutes, you should cover while cooking.
- Mix the mixture well, then take half a spoon of cornstarch and mix with half a cup of milk.
- Now, cook the dish over low heat, add the milk and cornstarch mixture to the mushroom mixture. Stir well to avoid lumps, cook the soup over low heat.
- To adjust the thickness of the soup, you can add more unsweetened fresh milk to the dish. Finally, pour the soup into a bowl, sprinkle with pepper and eat hot with bread.
Health benefits of mushrooms
According to research by the National Center for Biotechnology Information (NCBI), mushrooms have many health benefits, containing carbohydrates, fats and low sodium. Mushrooms do not contain cholesterol and are rich in nutrients such as selenium, potassium, riboflavin, niacin, vitamin D, protein and fiber, good for all ages.
Mushroom soup is a popular dish used in many countries around the world. Mushrooms are especially beneficial for vegetarians because they can provide all the essential amino acids that the body needs. Mushrooms also contain a higher protein content than most other vegetables.
