Home \ Browse Wild Mushroom Recipes \ Mushroom \ Other Mushrooms \ Sparassis crispa, S. radicata, S. spathulata (Cauliflower Mushroom) \ Cream of Sparassis Soup
My Favourites
Add recipe
Search Recipes
Add to Favourites
My Favourites
Email this recipe
Print this recipe
Cream of Sparassis Soup
Created by AndrewM, Friday, 05 November 2010 Average user rating vote imagevote imagevote imagevote image / 4 1 Users Voted

Description

Basic, and yummy!
Ingredients
At a glance
Mushroom
Sparassis crispa, S. radicata, S. spathulata (Cauliflower Mushroom)
Course
Soups & Stews
Serves
4
  • 1 lb. Cauliflower (Sparassis Crispa) Mushroom, cleaned and chopped
  • 1/4 C. yellow onions, chopped
  • 1/4 C. flour
  • 2 C. milk
  • 1 C. cream
  • 4 T. Butter
  • salt & white pepper to taste
  • Chopped parsley
Methods/steps
  1. Saute the onions with two tablespoons of butter for couple of minutes.
  2. In a bag, shake the mushrooms with flour.
  3. Add the rest of the butter and mushrooms to the onions and saute till tender.
  4. Add milk and cream. Simmer for 1/2 hour, do not boil.
  5. Add salt and pepper to taste.
  6. Serve in a bowl and garnish with parsley.
Additional Tips

This soup tastes even better the next day.

Reviews
Rate this recipe
Copyright © 2021 Wild Mushroom Recipes
Permission is granted to copy, distribute and/or modify this document
under the terms of the GNU Free Documentation License
Site and Hosting by HawkFeather Web Design

 

educated