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A bowl of soup is generally served before all other dishes, and it’s not hard to testify that it goes perfectly well with all moods. On happy days, soup signals anticipation of the full meal to come, on sad days, a bowl of soup can feel extremely comforting. And how can we forget to mention how helpful soups are on the days we’re sick?
In traditional French cuisine, creams are of two types: clear and thick. When we speak about the latter, no one can deny the wonders of a bowl of cream of mushroom soup. This vegetarian soup is wonderfully creamy and aromatic!
You don’t always have to look for a restaurant that serves the perfect cream of mushroom soup. You can make it right at home!
-10 to 15 mushrooms,chopped
– ¼ cup cream/malai/milk,
– ½ teaspoon all-purpose flour
– r, 3 cups vegetable stock/water
-½ piece onion, chopped
– 2 to 3 cloves garlic, crushed
-Black pepper, according to taste
-1 tbsp butter
-2 tsp olive oil
Step 1: Begin by pouring the olive oil and butter into a pan, placing it on a medium-low flame. Wait for the olive oil and butter to heat up a little before adding garlic to it. You’ll know it’s time to add garlic to the pan once the butter has melted.
Step 2: Saute the garlic for about 30 seconds and then add the onion. Saute the two till they lose the raw smell or shrink in size.
Step 3: Next, add our star ingredient, which is mushroom! Saute it for about a minute before reducing the flame to the lowest level. Let it simmer for three to four minutes. The size of the mushrooms should shrink by the end of this process. That’s how you’ll know they’re cooked.
Step 4: Add maida to thicken the soup. Saute the mix till you notice the raw smell disappear. You may skip this step if you want to keep the soup healthy. Without maida, the consistency will be runny but it will definitely be a healthier version of the recipe.
Step 5: Now, add the vegetable stock or water. Bring the flame to a medium-low again. Vegetable stock enhances the flavour, but if you don’t have it and lack the time to prepare it, water works wonderfully too.
Step 6: Add black pepper and salt. In addition, you can add some thyme for the aroma! Now, mix all the ingredients and let this mixture come to a boil.
Step 7: Next up, add cream or malai to the soup. You can always use milk instead to reduce the calorie-count, and keep the recipe healthy. You will, however, have to reduce the flame and keep a strict eye on the mixture, if you’re using milk because it can curdle.
Step 8: Now, add half this mix to a blender and mix till you get a paste-like consistency. In case you want the soup to be extremely smooth, you can add the whole mixture to the blender.
Step 9: Shift the mix in the blender back to the pan, and let it simmer for a minute or two. Your cream of mushroom soup is ready!
So, go ahead and make a bowl of this wonderfully creamy mushroom soup!