Curling inside the blanket and sipping hot soup while watching TV, is the best way for me to spend a winter evening. Spotting mushrooms in my refrigerator, the choice of soup was not a difficult decision. It’s going to be ‘Creamy Mushroom Soup’. I just love sipping this rich, thick soup.
Creamy Mushroom Soup
Mushroom thinly sliced- 200 gms
Onions sliced- 2
Finely chopped garlic- 1 tablespoon
Butter- 1-1/2 tablespoons
Salt to taste
Pepper powder as required
Water- 1/2 cup
Milk – 1 cup
In a pan, heat 1/2 tablespoon butter. Add the sliced mushrooms and stir till the butter coats the mushroom and gives a shiny coat. Transfer the mushroom from the pan to a plate.
In the same pan, heat the remaining butter and saute the onions till they turn pink in colour. Add the garlic and saute for a minute. Add the mushroom, salt and pepper powder and mix well. Cover and cook for a few minutes till the mushrooms are cooked. Switch off the heat.
Grind the mushroom mixture with water to a very fine paste. Tranfer the mixture to a pan and add the milk. Bring the mixture to a boil. If you feel the soup is thicker, you can add milk and adjust the consistency to suit your liking. Check for seasoning. Switch off the heat. Serve hot. You can garnish this soup with cream or chopped spring onions.