Mushroom Soup with Butter and Milk

Mushroom Soup with Butter and Milk is a rich, creamy, and delicious dish. Mushrooms, also known as "Aish al-Gharab" in Arabic, are nutritious and packed with proteins, vitamins, and minerals like copper and iron, while being low in carbohydrates. This recipe combines mushrooms with the richness of butter and milk for a flavorful and comforting soup.

Cooking Time:

40 minutes

Serves:

5 people

Ingredients:

225 g mushrooms (sliced thinly)

1/4 cup onion (finely chopped)

2 cups chicken broth

1/4 cup butter

1 tsp salt

3 tbsp flour

1/2 tsp mixed spices

3 cups milk

Instructions:

Prepare the mushrooms and broth:

In a pot, combine the mushrooms, chopped onion, and chicken broth. Cover the pot and simmer for about 20 minutes until the mushrooms are tender and the flavors have blended.

Prepare the butter-flour mixture:

In another pot over medium heat, melt the butter, then add the flour, salt, and mixed spices. Stir well for 1-2 minutes until it forms a smooth paste.

Add the milk:

Gradually pour in the milk, stirring continuously to avoid lumps. Continue to cook and stir until the mixture thickens and becomes creamy.

Combine the mushroom mixture with the milk mixture:

Add the mushroom and broth mixture to the creamy milk mixture. Stir well to combine everything into a smooth, thick soup.

Serve:

Pour the soup into deep bowls and serve hot.

Tips:

For an even creamier texture, you can add some heavy cream instead of or in addition to the milk.

To make this recipe vegetarian, substitute the chicken broth with vegetable broth.

You can garnish with fresh herbs like parsley or thyme for added flavor and decoration.

Enjoy your creamy, rich, and delicious mushroom soup!