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Before you jump to Mushroom Cream Soup recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Spend less Money In The Kitchen.

Until fairly recently anyone who indicated concern about the wreckage of the environment raised skeptical eyebrows. That’s a thing of the past now, with everybody being aware of the problems besetting the planet and also the shared burden we have for turning things around. According to the experts, to clean up the environment we are all going to have to make some adjustments. This needs to happen soon and living in methods more friendly to the environment should become an objective for every individual family. Keep reading for some methods to go green and save energy, generally in the kitchen.

Although it may not taste as good, baking food in the microwave rather than in the oven will save you a packet of money. Maybe the realization that an oven uses 75% more energy will encourage you to use the microwave more. When compared with your stove, you can make boiled water or steamed vegetables faster, and use a great deal less energy, by using countertop appliances. You would be forgiven for thinking that an automatic dishwasher uses a lot more energy than washing dishes the old-fashioned method, but you would be wrong. A dishwasher is particularly economical when it’s full before a cycle is commenced. Don’t dry the dishes with heat, make use of the cool dry or air dry functions to increase the money you save.

From the above it should be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Eco-friendly living is not that difficult. It’s related to being functional, most of the time.

We hope you got insight from reading it, now let’s go back to mushroom cream soup recipe. To cook mushroom cream soup you only need 13 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to make Mushroom Cream Soup:

1. Use 28 g dry mushrooms (Porcini, Morels or Shitakes)
2. Provide 1/2 c olive oil
3. Take 1 spring of rosemary
4. Provide 4 spring of sage
5. Use 1 large yellow onion, peeled and thinly sliced
6. Prepare 3 garlic, peeled and thinly sliced
7. You need 1 1/2 tsp salt
8. Use 1/2 tsp white pepper
9. Prepare 500 g white botton mushroom, clean and thinly sliced
10. Take 500 g shitake mushroom, cleaned, steamed and thinly sliced
11. Take 6 cup chicken stock
12. Use 1 cup heavy cream
13. Provide 2 tbsp unsalted butter

Steps to make Mushroom Cream Soup:

1. Soak the dry mushroom in 1 cup of warm water for 20 - 30 minutes.
2. Strain the soaking mushroom liquid and reserve along until needed.
3. Bundle the rosemary and sage together and tied with kitchen twine
4. Heat the olive oil in a large pot, add the herb bundle and sizzle for a few minutes on both sides to infuse the oil
5. Add the onion, garlic, salt and pepper and cook for 5 minutes until the onion is soft and not brown
6. Turn the flame high and add the white mushroom and shitake. Cook for 10 minutes
7. Add chicken stock and dried mushroom along with the soaking water. Simmer for 30 minutes.
8. Remove the herbs, and then add the cream and butter.
9. Working in a batches, pure the soup in a blender until smooth.
10. Return to the pot and keep at a very hot simmer until ready to serve.

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