Cream of mushroom soup
Cream of mushroom soup is one delicious soup to warm up your winters
Servings 2
Ingredients
- 125 g Button mushrooms
- 1 med sized onion/ ½ of a big onion(75 g)
- 2 cloves garlic (7g)
- 1 tbsp butter
- 1 tbsp wheat flour
- 1 cup hot milk
- 1 cup water
- 1 bay leaf
- 1 clove (optional)
- 1 green chilly
- 1" cinnamon(optional)
- ¼ tsp Sugar
- A pinch of nutmeg
- Pepper as needed
- Salt as needed
- Parsley for garnish
- Fresh Cream(optional)
Instructions
- Get the ingredients ready. Chop the Onions, garlic, and mushrooms into thin longitudinal strips. Slit the green chilly in the middle.
- In a pan heat up the butter. When it melts add the bay leaf, cinnamon, and clove, followed by onion, garlic and chilly.
- Once the raw smell disappears and the onion becomes translucent, add the mushrooms. Saute for a minute and cover and cook for about 3 minutes. The mushrooms would be cooked and shrunk in size.
- Now reduce the flame and add the wheat flour. Mix well and saute for a few seconds. At this point, you can add ½ tbsp. more of butter if it seems to stick to the pan.
- Remove pan from heat and add the hot milk to it. Stir constantly to ensure no lumps are formed.
- Put it back on the stove and keep stirring on low medium flame till it becomes creamy.
- Turn off the stove and allow it to cool. Discard the bay leaf, cinnamon, clove and green chilly. Reserve half of the contents and blend the other half in a mixer or a hand blender.
- Return it back to the pot, add the reserved contents, salt, sugar, nutmeg, and pepper powder. Add more water (I added 1.5 cups) to adjust consistency and heat up again.
- Switch off when it just begins to boil. Garnish with parsley and fresh cream(optional)