Creamy Mushroom Soup Recipe

I originally read this recipe in a brazilian blog, "Cozinha a Dois". Since then I've made this soup at least a dozen times and it's become one of my signature dishes.

Recently I noticed the blog where I got it from was last updated in 2019. Thus, I decided to write my spin on the recipe, so it doesn't get lost.

Ingredients

• 400g of fresh button mushrooms (Agaricus bisporus, white variety)
• 4 cloves of garlic, diced
• 1 liter of whole milk
• Half an onion, diced
• 150g of bacon cubes
• 3 tablespoons of wheat flour (~35g)
• Parsley and scallions (just a tiny bit)
• Half a lime
• A tablespoon of unsalted butter
• Salt and pepper
• Optional: 2 tablespoons of heavy cream
• Optional: A measure (~35ml) of brandy, whisky or wine (red or white)

Directions

First of all, clean the mushrooms. I've always been told that you can't wash mushrooms, or they become soaked. However I also read the other day that this is bullshit and you can, indeed, wash your mushrooms. If that's true, then I'm choosing to live in ignorance and keep cleaning my mushrooms with a brush. You should exercise your free will and clean/wash them however you please.

Slice the mushrooms. You can do slices of varied thickness. Lay them out in a plate and squeeze half a lime on top.

In a hot pan, melt the butter and add the bacon cubes. When the bacon is golden brown add the diced onion. Sauté it in the bacon fat for a bit and add the diced garlic. Stir-fry it for one or two minutes and add the sliced mushrooms. Stir-fry it until the shrooms are nice and brown.

At this point, the smell will make you realize it was a really good idea to make this recipe.

And it gets better when you add the brandy/whisky/wine. I've tried it once with brandy and once with red wine, but I suppose it also works with whisky and white wine. Why not? I've also skipped this step a few times and the end result is still great. Keep stirring.

Now sprinkle the wheat flour, sifted. Keep stirring and the mixture will start to look like a Katamari ball. The fear that you ruined the recipe is a mandatory part of the process. Let it cook for 2 or 3 minutes.

Take the pan off the heat and slowly pour in the milk in small amounts, stirring as you go. You should stir well to avoid the formation of lumps.

Bring the pan back to the heat and let it come to a boil. Lower the heat and cook for 7 minutes. Stir occasionally so the bottom doesn't burn.

With a ladle, transfer half the soup to a blender. Blend and return it to the pan. The original recipe calls for 2 tablespoons of heavy cream here, but I always forget it and it still turns out just as good. Simmer for 7 more minutes.

Turn off the heat. Add the diced parsley and scallions (a very small amount). Season with salt and pepper.

Serve with croûtons, or serve plain. Makes about three servings.