Categories: Soup
Ingredients
- 200 to 250 gms button mushrooms
- 1 small to medium onion, finely chopped
- 2-3 garlic cloves, finely chopped
- 1 indian bay leaf/tejpatta
- a pinch or two of nutmeg powder or grated nutmeg
- 1 cup water
- 1 cup full fat milk at room temperature
- 6 tbsp cream, about 25-30% fat (i used amul cream)
- 1 tbsp whole wheat flour or all purpose flour/maida
- 2 tbsp butter
- 1/2 tsp chopped parsley or coriander leaves
- freshly crushed black pepper as required
- salt as required
- a few chopped parsley or coriander leaves for garnishing
Directions
-
melt the butter in a sauce pan.
-
add the bay leaf and saute till fragrant – about 4-5 seconds.
-
add the chopped onions and garlic.
-
saute till they soften and become translucent.
-
add the sliced or chopped mushrooms and saute till the mushrooms start to release water.
-
saute till all the water dries up and the mushrooms are a light brown.
-
add the flour and saute for 3-4 minutes stirring often.
-
then add freshly crushed black pepper and saute for half a minute.
-
add water first followed by milk.
-
stir well and season with salt.
-
on a low flame let the soup come to gentle simmer
-
the soup would also begin to thicken.
-
simmer for about 4-5 minutes.
-
then add the cream and chopped parsley.
-
simmer for 2-3 minutes more stirring often.
-
lastly sprinkle nutmeg powder and stir.
-
switch off the stove top and pour the soup in individual serving bowls.
-
serve the cream of mushroom soup steaming hot garnished with parsley or coriander.