Mushroom soup is easy to prepare and it is far better in taste than ready to make soups available in the market. Soup when served along with bread make it as a good meal. we prefer this simple meal in winter. I always make it a point to cook the mushroom the same day i buy. this way we can avoid the color change in mushrooms.
Cleaning the mushroom takes time, but cleaning one by one with our scrubbing our fingers over the mushrooms under tap water makes it easy.
Cream of Mushroom Soup
Ingredients:
Button Mushroom - 200 gms
Onion - 1
Butter - 1 tbsp
Milk - 1 and half cup
Pepper and salt to taste
Fresh cream - 1 tsp
Method:
Clean the mushroom well and trim the stem like part a little. Chop the mushroom into pieces.
In a pan, add butter and sliced onion, saute the onions till it turns translucent, then add in the chopped mushrooms and saute in medium flame for about 5-7 minutes till the mushroom emit water and get cooked well.
Then add the milk to the pan and let the milk boil. switch off the flame and let the pan rest for about 5-10 minutes till the contents on pan is cooled completely.
Shift the mushroom along with milk to your mixer grinder and grind it nicely. Again heat the pan, add the grinded soup and just warm up the soup. remember not to boil the soup. Season the soup with salt and pepper.
Add fresh cream as a garnish to the soup.
Serve with toasted bread slices.
Notes:
You can skip onions and just saute mushrooms in butter and proceed.
Do not let the soup boil, after grinding, the soup may get grainy. so just warm up.
