Mushroom Soup (Gabi Supa)
Mushroom soup made on a simple butter and flour base is quick enough for a weeknight and needs only one pot. Frying the flour until golden gives the milk-thickened broth a gentle toasted flavor. The mushrooms go in whole or sliced and stay slightly firm, and a squeeze of lemon with fresh parsley at the end keeps the creamy soup bright. Noodles make it a full bowl.
Instructions
Melt the butter in a pot over the heat, stir in the flour, and cook it for about 3 minutes, until it turns slightly golden.
Pour in the hot water and stir until the mixture is smooth with no lumps of flour.
Add the milk, the mushrooms, and the bouillon cube or cubes, stirring so the cubes dissolve.
Bring the soup to a boil and cook for less than 10 minutes, until the mushrooms are cooked through but still hold their shape and are not soft.
Stir in the noodles and keep boiling until they are tender. If you are using the ramen-type package, cook it the same way.
Take the pot off the burner and stir in the lemon juice and parsley. Add a little more milk if you want the soup thinner, then taste and add more lemon if you like.
Make it personal.
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