| Recipe Name:
Cream of Mushroom Soup |
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| Category:
Soups & Beverages |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
| Mushrooms |
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150 g |
| Onion |
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40 g |
| Garlic |
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1 clove (crushed) |
| Water/Chicken stock |
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1/2 Cup |
| Butter |
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2tsp |
| Bay leaf |
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1 |
| Pepper corns |
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1-2 |
| Corn flour |
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1tsp |
| Milk |
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1/4 Cup |
| Salt |
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1/4 tsp |
| Nutmeg powder |
|
a pinch |
| Pepper powder |
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1/8 tsp |
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| For Garnish |
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| Cream |
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1 tbsp |
| Onion rings |
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2-3 (1/2 onion) |
| Fat |
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for frying |
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Method: |
- Keep aside 2-3 Mushrooms and chop the rest.
- Heat 2 tsp of butter in a sauce pan and sauté chopped onion and garlic. Add mushrooms and fry gently until soft.
- Add whole spices, seasoning and stock or water. Bring to boil, reduce heat and simmer for 15-20 minutes. Mix in a blender.
- Mash and sieve to get approximately 200 ml of extract.
- Finely chop 2-3 mushrooms and add to the soup and boil.
- To prepare white sauce, heat 2 tsp of butter in a pan, stir in the flour and cook for a few minutes. Remove from fire and gradually add milk with constant stirring to avoid lump formation. Return the mixture to heat and cook with constant stirring until smooth and thickened. Season.
- Whisk hot mushroom soup into the white sauce at the time of serving.
- Serve hot garnished with cream and crisply friend onion rings.
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