Cream of Mushroom Soup
As the festive season approaches, I find myself yearning for simplicity in the kitchen. The anticipation of Diwali brings joy, but it also means I want to spend less time cooking and more time celebrating. Tonight, I’ve chosen to indulge in a soothing bowl of Cream of Mushroom Soup.
I begin by gently sautéing plump, fresh button mushrooms in rich, fragrant butter. The moment they hit the pan, they release a delightful aroma that fills the air, beckoning you to taste. Their golden edges glisten as they soften, enhancing their earthy flavour.
Once the mushrooms are perfectly sautéed, I add them to a simmering pot of savoury stock, letting the two meld together into a comforting, velvety concoction. The soup takes on a warm, inviting scent that wraps around you like a cosy blanket, promising a delightful experience with each spoonful.
I have a feeling that one bowl will simply not be enough!
Ingredients:
Button Mushrooms – 200 gm
Chicken or Vegetable stock – 500 ml
Refined flour – 20 gm
Butter – 20 gm
Milk – 150 ml
Salt & Pepper – to taste
Fresh cream – 1 tablespoon
Method:
1 ) Wash and clean the mushrooms. Cut them on preference.
2 ) Cook the mushrooms in stock for 5 minutes on high flame. ( keep aside a few to use later as garnish )
3 ) Take a tablespoon of butter and saute the mushrooms for 2 minutes.
4 ) Let them cool. Take a blender and make a puree of the sautéed mushrooms and set aside.
5 ) Prepare a white sauce with flour, butter and milk. Add the puree & salt and pepper seasoning. Heat on a high flame for a couple of minutes. Serve hot.
Garnish the soup with chopped or sliced mushrooms and fresh cream and add some fresh ground pepper for an elevated taste.
