Cream of mushroom soup
(time - 30 mins)
Ingredients
250 gms button mushrooms
1 medium onion chopped
1 bay leaf
black pepper powder
2-3 garlic pods chopped
1 tbsp flour
2 tbsp butter
1 cup water
6 tbsp cream
1 cup milk
a pinch of nutmeg
1/2 tsp chopped corriander leaves
salt to taste
Method
* 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 boil
* The soup would also begin to thicken.
* On a low flame stir it occasionally 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 the soup is Ready !!!
P.S :
-(measuring cup used, 1 cup = 250 ml)
-use freshly crushed or powdered black pepper.
-use milk at room temperature
