Mushroom Soup

A creamy bowl of thick Mushroom Soup is surely a sight for sore eyes. Especially in winters when you are cold to your bones and would do anything to be holding a bowl of delicious, hot Mushroom Soup in your hands.

Unfortunately leaving the house and forfeiting you warm blanket to fulfill such a craving seems like an impossible task. But don’t worry; you won’t need to sacrifice anything anymore, because this recipe of Mushroom Soup is incredibly easy to follow and best of all it can be prepared right at home! Do not forget to store some soup in a water bottle from Vaya to sip through the day.

Health Benefits:

Mushrooms have a high density of nutrients and are packed with potassium, copper and various other healthy beneficial contents. They are high antioxidant food items and fight free radicals effectively. Mushrooms also lower cholesterol, treat anemia, prevent diabetes and cancer and improves health of bones.

Mushrooms also boost our immune system and prevent many day to day viruses and bacteria from making us sick.

Following is the nutritional chart of Mushroom Soup:

Energy                  146.1 cal

Protein                 4.4 g

Carbohydrates  5.7 g

Fat                         12.2 g

Fiber                     0.6 g

Cholesterol        36.6 mg

Ingredients

tbsp onions (chopped): 2

tbsp butter: 2

cups chicken broth: 2

tsp salt: 1/2

tsp nutmeg: 1/4

ounces fresh mushrooms: 8

garlic cloves, minced: 1-2

tbsp flour (separated): 2-3

cup light cream or 1 cup evaporated milk: 1

tsp pepper: 1/4

How To Make Mushroom Soup

1. Begin by cutting the mushrooms into slices. Set aside.
2. Place a deep non-stick skillet over a medium flame and melt butter. Add onions, mushrooms and garlic and sauté the contents for 3-4 minutes or until onions are soft and the garlic is fragrant.
3. Stir in 2 tablespoons of flour in the skillet, while stirring continuously to avoid forming lumps. Sauté the flour for 1-2 minutes.
4. Add chicken broth in the skillet and bring to simmer. Then reduce the flame and allow the broth to cook for 5-6 minutes, or until it thickens. Keep stirring frequently.
5. Add cream along with 1 more tablespoon of flour in the skillet and season with salt, pepper, and nutmeg.
6. Stir for 2-3 minutes and turn off the flame.
7. Enjoy the steaming Mushroom Soup in cold winter days.

Trivia:

• White button mushrooms were not always white, they were originally light brown. Due to a natural mutation in the 1920’s they changed their color to white.
• The largest producer of mushrooms is China.
• Famous people who died of poisoned mushrooms include the Great Buddha, Roman Emperors Claudius and Tiberius, Pope Clement II, King Charles V of France and Alexander I of Russia.
• It’s believed that the family dairy cow of Abe Lincoln ate poisonous mushrooms, and her milk was drunk by Lincoln’s mother that led to her death.

The largest organism,, Honey Mushrooms are located in Oregon’s Blue Mountains  and are estimated to be 8,650 years old.