This soup is full of flavour and surpringly simple. Perfect for a cold rainy day, it can be prepared in less than 20 minutes.
Usually as per the traditional method a roux is made (flour, butter and milk mixture) and added to the soup. I prefer to make it in 1 pot and skip the flour. I add in the milk alongwith the mushrooms and cook it together and puree it. As it is thick enough, I avoid adding the flour.
Ingredients:
Fresh Button Mushrooms – 250 gms
Onion – 1 big
Chillie flakes – 1/2 tsp
Pepper powder – 1/2 tsp
Butter – 1 1/2 tsp
Garlic – 4 – 5 cloves
Bay leaf – 1
Milk – 1/2 cup
Parsley sprig or Rosemary sprig – 1
Vegetable stock or water – 1 1/2 cups
Fresh cream (optional) – 1/4 cup
Preparation:
Chop onions finely and wash and slice the mushrooms. Set them aside in a bowl separately. Chop the garlic and parsley or rosemary and keep them aside in separate bowls.
Heat oil in a pan. When it becomes hot, add the bay leaf, garlic and chopped onions. Stir them over medium heat until it turns slightly golden. Now, add the chopped mushrooms and saute. Add the red chillie flakes and pepper powder and saute for about 5 minutes. At this point, I usually remove some of the mushroom from the pan to add it into the soup later and also for garnish. Next, add in the milk, and the water and cook the mushrooms in it until it is fragrant.
Remove from fire and when it is cooled, transfer it to a blender and puree it in small batches until it is thick and smooth
If adding cream, return pot to flame and lower the flame. Slowly, add the cream and stir . Add half of the chopped parsley into the soup. Season it with salt.
Garnish with other half of the parsley and serve.
Meal Haven 