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CREAM OF MUSHROOM SOUP
Viewer's Submission: received from Ms Namrata Jajoo, Noida, India
INGREDIENTS
| Small Onions (chopped) | 2 | Butter | 4 tsp |
| Fried Onion Rings (crisp) | 40 gms | Button Mushrooms | 200 gms |
| Maida (flour) | 4 tbsp | Salt | 1 tsp |
| Vegetable Stock or water * | 500 ml | Black Pepper Powder | 1 tsp |
| Tejpatta | 4 | Milk | 400 ml |
| Lemon Juice | 2 tsp | Cream | 100 gms |
| Garlic Cloves (crushed) | 2 | Parsley Leaves (chopped) | A few |
* If you want to learn how to make Vegetable Stock, click here to see the recipe of Talumin Soup.
METHOD
Heat butter and fry the onion and garlic till soft. Chop half of the mushrooms coarsely and add to it. Fry for about 5 minutes. Mix in the flour while stirring well. Cook for another 5 minutes. Gradually add the stock and bring to a boil. Add salt, tejpatta, black pepper and simmer for 20-25 minutes. For a clear soup, sieve it. Otherwise liquidize in a blender and strain. Finely chop the remaining mushrooms and add along with the milk. Bring to a boil and simmer for 15 minutes. Add the lemon juice and cream and reheat (do not boil). Garnish with the fried onion rings and chopped parsley. Serve hot.
Serves: 4 adults.
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