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Easy Mushroom and Spring Onion Soup Recipe
Spring Onion Soup Recipe
Today at Tak Recipe, we want to make another vegetarian soup. This simple soup comes together quickly and is perfect for spring, and you can celebrate a brand new crop of onions. This is a nutritious soup, and you will enjoy serving it either plain or with toasted bread. You can also add your favorite protein to Spring Onion Soup and make it even heartier. Stay with us to learn how to prepare this comforting soup.
|Ingredients for four people|
|Spring onion or scallion||200 g|
|Rolled oats||1 ½ cup|
|Sour cream||2 tbsp|
|All-purpose flour||2 tbsp|
|Lemon juice||2 tbsp|
|Black pepper||To taste|
Spring Onion Soup Recipe
Put the oats in a suitable pot and fill it with four cups of water. Put the pot on medium heat and bring it to a boil. Then reduce the heat and let the oats cook completely.
To enhance the soup taste, you can use chicken or beef broth instead of water or dissolve two tablespoons of chicken or meat extract in the water. You can also use vegetable broth if you like it vegan.
After 15 minutes, or when the oats are cooked thoroughly, grate the carrots and add them to the pot. Let the grated carrots simmer for 5 minutes.
Cut the mushrooms and spring onions into thin slices and add them to the pot. Then add salt and black pepper and let the soup simmer for about 30 minutes.
Put a pan on medium heat and melt a tablespoon of butter. Once the butter melts, add flour to the pan and lightly toast it on the pan.
As the flour starts to brown and smell a little nutty, pour the milk in and stir the ingredients gently to form a thick sauce.
Add the milk sauce and cream to the soup in the last 5 minutes of cooking. The sour cream must be at the same temperature as the soup to not curdle. So, take a ladleful of soup and mix it with the cream. Then it is ready to get mixed with the soup.
If you like to make this soup dairy-free, you can eliminate milk and cream, and flour will give the soup a nice thickness on its own. Your spring onion soup is ready now. Divide the soup into four bowls, garnish it with lime slices, parsley leaves, and croutons, and serve it as an appetizer or main course. Enjoy!
Notes: You can also serve this soup puréed. For this purpose, pour the soup when it is cooked into a blender and process it completely smooth. You can also use an immersion hand blender and purée the soup in the pot. Then mix the milk and cream and serve.
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