How do I get rid the yellow layer of oil that forms in my cream of mushroom soup?
When making cream of mushroom, I sauté the chopped up wild mushrooms with unsalted butter until tender and add a little olive oil. After a while, I add the milk, cream, bay leaves and season it to taste. And it tastes great. ;-)
However, there's always this layer of oil that forms which gives the soup a yellowish tinge. I usually skim off that layer of oil with a spoon and all is well.
Is there a way of preventing it from forming in the first place? Am I doing something wrong?
Best Answer
Yes, cream soups are typically roux-based. If you add some flour (roughly an equal amount to the butter) to the fats, whisk and cook the flour for a couple minutes and then slowly whisk in the milk, it will be much less likely to separate. The soup will also be thicker, which I would imagine is a good thing.
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Quick Answer about "How do I get rid the yellow layer of oil that forms in my cream of mushroom soup?"
If you add some flour (roughly an equal amount to the butter) to the fats, whisk and cook the flour for a couple minutes and then slowly whisk in the milk, it will be much less likely to separate. The soup will also be thicker, which I would imagine is a good thing.How do you store cream of mushroom soup?
Soup can be store fridge in an air-tight container for 1 week or frozen for up to 2 months. To use simply defrost before using in your soup or casserole recipe.Can you freeze mushroom soup made with milk?
It's an extra step, but for me, it's worthwhile. Then I saw a suggestion to make a large batch of soup and can or freeze it! DUH! Homemade cream of mushroom soup in your pantry or freezer ready to go!How does Gordon Ramsay make mushroom soup?
Yes, this soup is good for individuals with heart issues. Mushrooms are low in sodium and safe to be consumed by those who have high blood pressure. This soup has only 76 calories and great for weight loss as mushrooms are low in calories and we have used low fat milk.Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Farhad Ibrahimzade, shutter_speed, Javier Disabato, Denys Gromov