I have been obsessed with mushrooms ever since my dear friend and fellow rider, Parag, started growing them at his farmhouse in Nagpur. Every month, I religiously get a batch of mushrooms to cook and experiment with. In previous blogs, I have shared exclusive mushroom recipes, including a delicious cream of mushroom soup. I must confess that I try to incorporate mushrooms into as many dishes as I can.
By the way, let me share a secret: I enjoy mushrooms as bites with my drinks too! I simply toss them in butter with a sprinkle of salt and pepper. This time, I experimented with a spicy version of mushroom soup and named it Curry Mushroom Soup. The end result is tantalizing; the dish explodes with spicy flavors thanks to a touch of curry powder. As usual, it’s super easy to prepare.
One spoonful of this soup elevates you to a medley of tastes that lingers on your palate. This delightful experience is motivation enough to plan my next long ride to Nagpur, known as the City of Oranges. Who knows? I might even incorporate oranges into my soup next time!
Prep Time: 15 minutes
Cook Time: 10 minutes
Serves – 2
Ingredients:
Shiitake Mushrooms – 100 gms ( feel free to use any variety available )
Potato – 1
Carrot – 1 small
Onion – 1 small
Peppercorns ( crushed ) – 1 tsp
Chilli flakes – a pinch
Curry Powder – 1 tsp
Salt – to taste
Butter – 30 gm
Vegetable Stock – 200ml
For white sauce:
Flour
Butter
Milk
Method:
1 ) Wash & clean the vegetables. Cut and set aside.
2 ) Parboil the vegetables and mushrooms in water, and once done, set aside. Let it cool for a few minutes.
3 ) Heat a little Butter in a pan and toss the Mushrooms for a minute on medium flame. Let it cool, mash the mushrooms to a paste with a blender. Set aside.
4 ) Make a white sauce using Flour, butter and milk. Add the vegetables and add curry powder, salt, pepper and chilli flakes and saute a bit.
5 ) Add the mushroom paste and stock. Cover and let it boil on a slow flame. Once done, remove and serve with some sliced mushrooms as garnish.