I suppose this is, by far, my family’s favourite soup. This is not the standard cream of mushroom as hubby doesn’t like thick soup. Hmm…I don’t know how else to describe it other than it’s a homey, subtle soup that grows on you. It’s an easy soup to make but a bit messy and there are a few steps to go through to get to the end result. But it’s well worth it when you see the family gulping it down. Enjoy!
4 large fresh white champignon, chopped (plus a few more for those chunky soup pieces)
1 medium onion, chopped
1 clove garlic, chopped
3 T butter
4 T coke (yes coca cola!)
1 1/2 T flour
1 chicken boullion
4 almond nuts
3 T cream
dash of nutmeg
1) Melt butter over medium-low fire. Saute garlic and onion until limp. Saute mushrooms (excluding those meant for soup bits).
2) Add coke and let liquid be absorbed by veggies. Add flour and stir constantly for about 2 minutes (mixture should be very thick).
3) Add 1 C cold water and stir just until clumps have dissolved in the liquid. Turn off fire.
4) Transfer mixture to a food processor, add almonds and “liquify” until solids have disappeared.
5) Get a fine sieve to further remove coarse particles in the soup. Put back on fire.
6) Add 1 1/4 C cold water, mushroom chunks, boullion and cream. Bring soup to a boil. Add nutmeg.
Serve while hot.
