Creamy Mushroom Soup

It is a grey and gloomy day here in London, so are the pictures in this post. Mushrooms are a big part of my diet especially chestnut and portobello mushrooms are the ones that I use probably the most. But shitake mushrooms are my favorite in terms of taste and texture. I used to make this soup with shitake mushrooms back in States as they were available in local grocery store all year long. But they are harder to find in London at least in my local grocery store. So I used button and oyster mushrooms instead. It is a very tasty soup and I highly recommend you to try this recipe if you are a mushroom fan like myself. I have been making this soup since 2008 and the recipe is originated from the blog called Ev cini.

Oyster mushrooms, button mushroom, Spanish onion

Chopped onions and mushrooms sizzling with olive oil

Mushroom soup with toasted bread 

Ingredients (4 serving):

• 10 button mushrooms
• 12 oyster mushrooms
• 500 grams of warm/room temperature milk
• 500 grams of warm water
• 4 tbsp olive oil 
• 4 tbsp flour (i used self raising)
• 1 medium size spanish onion 
• 1/2  tsp freshly grounded black pepper

Recipe

1. Finely chop the onions
2. Chop the mushrooms in small sizes 
3. In a non-stick pan/pot caramelise the  onions with 2 tbsp olive oil 
4. Add the chopped mushrooms to the pan 
5. Let them cook until the mushroom juice is evaporated (at this point mushrooms should be more brownish and much smaller in size)
6. Take the cooked mixture out of the pan
7. To an empty pan (i recommend non-stick again) add 2 tbsp olive oil and 4 tbsp flour
8. Cook it in low by stirring until the flour looks tanned
9. Add the cooked mushroom and onion mixture to the pan with flour 
10. Add the black pepper and keep stirring
11. Add the milk slowly to the pan and stir heavily, bring the stove to boil
12. Add the  warm water
13. When the soup is boiled serve it to the bowls and add some chopped parsley on top