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Before you jump to Humble Mushroom Soup recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Money.

Remember when the only men and women who cared about the ecosystem were tree huggers and hippies? That’s a thing of the past now, with all people being aware of the problems besetting the planet and the shared burden we have for turning things around. The experts are agreed that we cannot transform things for the better without everyone’s active involvement. This should happen soon and living in ways more friendly to the environment should become an objective for every individual family. The kitchen area is a good place to start saving energy by going much more green.

Refrigerators and freezers use a lot of electricity, particularly if they are not working as economically as they should. You can easily save up to 60% on energy once you get a new one, in comparison with those from longer than ten years ago. The correct temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use much less electricity. One more way to save electricity is to keep the condenser clean, because the motor won’t have to go as often.

The kitchen on its own gives you many small methods by which energy and money can be saved. Green living is not really that tough. It’s related to being sensible, usually.

We hope you got insight from reading it, now let’s go back to humble mushroom soup recipe. You can have humble mushroom soup using 8 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to cook Humble Mushroom Soup:

1. Take 500 g Mushroom (wild or mixed)
2. Use 4 tbsp olive oil
3. Use 1 chopped yellow onion (large one)
4. Provide 3 crushed garlics
5. Get 2 tsp chicken granules/chicken cube (or to taste)
6. Take 1/2 tsp ground white pepper
7. You need 4 C fresh milk
8. Take 1 tbsp corn flour + 2 tbsp water (rice flour for gluten free)

Instructions to make Humble Mushroom Soup:

1. Clean and prep the mushroom (roughly chopped/sliced) and the rest of the ingredients.
2. Heat olive oil. Add onion and garlic sauté until translucent. Add mushroom. Stir and mix well. Add chicken granules/chicken cube and ground pepper. Stir and taste accordingly. Simmer until mushroom is really soft.
3. Add fresh milk. Stir well. Thicken with 1 tbsp of corn flour + 1 tbsp of water = mix together before adding to the soup (or use rice flour for gluten free mushroom soup). Simmer over low heat for few minutes. Once it starts to bubble, turn off the heat. Set aside to cool for awhile. Blend soup and puree until smooth and thick. I use handstick blender so i dont have to transfer my soup out from the pot. Serve warm with toasted garlic bread.

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