November 10, 2014

gelly’s mushroom soup!


Raise your bowls up! Who wants gelly’s mushroom soup? I’m the biggest fan and I bet you’ll soon become too!


500 gr. fresh portobello mushrooms
1 onion, chopped
3 tablespoons butter
3 tablespoons flour (separated)
2 1/2 cups chicken broth
200 gr. light cream
1 teaspoon salt
1 teaspoon pepper and
a pinch of cayenne pepper
1 bay leaf
1 teaspoon oregano


Cut the mushrooms into slices.
Melt butter in large frying pan. Add in onions and cook until onions are soft.
Blend in flour, salt, pepper, cayenne pepper, oregano and stir.
Add in the chicken broth the mushrooms and the bay leaf and heat until slightly thickened for about 30 minutes.
Add cream to the soup and heat to thicken while stirring frequently.
Serve hot and enjoy!


Ιf you fancy a soup companion, toast a slice (or two) of homemade bread and sprinkle with olive oil and oregano.



photography Gertrude Gary Milk , recipe and execution Gelly K. Rais 

(post created especially for

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