Swiss Mushroom Soup

Homemade Swiss mushroom soup, topped with sour cream.

There is far to few good mushroom soup in cafe or restaurant that I have visited, even if you may find one as good as this, it cost a lot. I rather cook it myself because it is really not that hard, simple and best is my favorite kind of recipe. Honestly I learned this recipe from a website and make some adjustment for my personal taste.

Ingredient:

1              Small Onion (chopped)

50g          Butter

275g         Mushroom

50g          Flour (optional) 

500ml       Stock (chic/veg or homemade)

50g          Leek (chopped)

2tsp         Lemon Juice

250ml       Milk (optional)

Oregano herbs

salt and pepper to taste

Cream (Optional): it make it creamier and ticker base if you don't like to use flour and/or topping it when serve for presentation purposes. 

Cream (or sour cream- if use sour cream than don't use lemon juice) 

Method:

1. Melt the butter and fry the onions for 5 minute and don't brown it.

2. Slice the mushroom finely, and add it in.

3. Add in flour, mixing it and stir for 1 minutes 

4. Gradually remove heat and add in stock.

5. Add in leeks and then bring it to boil, then add in milk & lemon juices

6. Add oregano, simmer for 25 minutes in low heat, keep stir occasionally 

7. Turn off then heat, when it is cool drained it (keep the soup base), put 

    the fillings into the blender, then mix the blended fillings back into the soup base.

8. Heat it up again before serving. (optional: Top it with cream to serve)

Ref: http://www.bestrecipes.com.au/recipe/mushroom-soup-L3694.html