Mushroom Soup

Prep Time:

10 Minutes

Cook Time:

20 Minutes

Serves:

4 Servings

Level:

About the Recipe

Rich and creamy Mushroom soup, perfect for a cold evening. Try mushroom soup using coconut milk. Combination of mushroom and coconut is quite healthy and delicious soup.

Ingredients

200 To 250 Grams Button Mushrooms
Finely Chopped Medium-Sized Onion
½ Teaspoon Finely Chopped Garlic
1 Tejpatta (Bay Leaf)
1 To 2 Pinches Grated Nutmeg
1 Cup Water Or Vegetable Stock
1 Cup Whole Milk (Use Coconut Milk For Vegan Version)
1 Tablespoon Whole Wheat Flour Or All-Purpose Flour
2 Tablespoons Butter (Vegan Butter)
1 Tablespoon Chopped Coriander Leaves Or Any Fresh Soft Herbs Like Basil
Salt and Crushed Black Pepper As Required

Preparation

Step 1

· Melt butter in a heavy saucepan.

· Add the bay leaf and sauté till fragrant for about 2 to 3 seconds.

· Add the finely chopped onions and garlic.

· Sauté stirring often on medium-low heat till the onions soften and become translucent.

Step 2

· Add the half of the chopped mushrooms and saute till the mushrooms start to release water, sauté till they become light golden.

· Add the flour and saute for 3 to 4 minutes stirring often on a low to medium-low heat. The raw aroma of flour should not be felt.

· Add some water and milk.

· Switch off the flame and let it cool down and blend to a puree.

Step 3

· Transfer it to a pan, add milk , salt pepper and sliced mushrooms.

· On a low to medium-low heat let the soup come to a gentle simmer first.

· The mushroom soup would also begin to thicken. Stir at intervals.

· Further simmer for about 4 to 5 minutes till the soup thickens more.

Step 4

· Add the cream and chopped parsley.

· Simmer mushroom soup or 1 to 2 minutes more stirring often.

· Lastly, sprinkle ground nutmeg powder and stir.

· Switch off the heat and pour the soup in serving bowls.