A truly wholesome way to enjoy Mushrooms and savour its mystic flavours! A warm cup of this rich soup can be so comforting and invigorating…, especially when the mercury starts to dip typically with the onset of monsoons. Don’t let the whole wide range mushrooms deter you bcoz this one is made using “Button Mushrooms”, a variety which is commonly available across our country along with a few other basic ingredients such as onions, potatoes, milk and cream. Adding potato to the stock gives this soup a thick body and making it a fuller experience as well! Garnish it with an assortment of your favourite mushrooms topped with a hint of truffle oil and experience a whole new explosion of flavours and textures in your mouth. Add herbs of your choice (optional) for its multitude reasons and also to give it that beautiful splash of green!
Make a meal of it in a large bowl or simply serve it espresso-style at a party…It never fails to
deliver its magic!!!
As always .. would love to have your feedback.
| Course | Soup |
| Servings | 4 to 5 persons |
| Prep time | 10 minutes |
| Cook time | 15-20 minutes |
Ingredients for the Mushroom Soup( 1 cup=200 ml, 1 tbsp=15 ml)
|
|
| 2 cups | Mushroom (fresh); cut into 4 quarters |
| 1/3 rd cup | Onions finely chopped |
| 1/3 rd cup | Potatoes diced |
| ½ cup | Milk |
| 1 tbsp | Butter |
| ¼ th cup | Amul fresh cream |
| to taste | Salt |
| 1 cup | Veg stock |
For Garnish |
|
| ½ cup | Mushrooms, finely chopped |
| ½ tbsp. | Butter |
| 1 tsp | Cream for garnish |
| As per taste | Crushed black pepper |
Instructions for the Soup |
|
| 1. | Clean and wash the mushrooms and cut into quarters. Keep aside.
|
| 2. | Heat the butter in a cooker. Sauté the onions for 2-3, minutes. |
| 3. | Add in the potatoes and sauté for a few minutes. (This is to thicken the soup in place of cornflour) |
| 4. | Now add in mushrooms and sauté them on a high flame. Let them release their water. Let the water dry up.
|
| 5. | Now add in the stock and salt. Cook on a moderate flame for 1-2 whistles |
| 6. | Remove from the gas. Let it cool. Blend with a blender or in a mixer. Sieve the soup. |
| 7. | Return the soup to the gas. Add in the milk and stir continuously; let it boil on a low flame. |
| 8. | Now add in the cream. Stir the soup to mix the cream. Switch off the flame. |
For Garnish:
1. Sauté the finely chopped mushrooms in butter on a high flame. Their water should
dry up. Add it to the soup. Garnish with fresh cream and crushed black pepper.
Tips:
1. You can use a mixture of different mushrooms.
2. Can add a milk foam on top and serve this in an espresso cup like a mushroom cappuccino.
3. Add a drizzle of truffle oil on top whilst serving to enhance the flavour.
4. Can add fresh parsley as well for garnish.
Note: I personally dislike the use of cornflour or white flour to thicken this soup. Hence the
addition of potatoes to give the soup a body.
