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Fresh Mushroom Soup

This is my mother's recipe for an extremely easy to make yet extraordinarily elegant mushroom soup. It only has a handful of ingredients and is very forgiving if you want to double or divide the recipe. For a recipe that has no need for heavy cream or chicken stock, it is surprising rich and delicious!


Total Time: 30 minutes

Yield: 2 bowls

Source: My mother



  1. Fry the minced onion and garlic in oil over medium heat for a few minutes until softened.
  2. Add the sliced mushrooms and stir, cooking until slightly browned.
  3. Add the oatmeal and water. Cook on low heat until the oatmeal softens, about 5 minutes.
  4. Add milk, bring to a boil and simmer until it thickens. This is where you keep cooking until you've reached your desired thickness. Do not over boil. Salt and pepper to taste.

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September 19, 20150 found this helpful

Sounds lovely. I'd have to use something other than oatmeal though. Maybe rice flour?

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September 19, 20150 found this helpful

I think rice flour or even potato starch would work well. Maybe add them in the frying process to brown them a bit for more depth? :)

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