Cream of Mushroom Soup

Servings: 2

Cuisine: English

Course: Soup

Time: 30 minutes minutes

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Winters are here, and there is nothing more hearty than a bowl of hot soup. Instead of reaching for a packaged one, try out this recipe that is just as easy to make at home.

Ingredients

• 200 gms button mushrooms
• 1 tsp olive oil
• 1 tbsp butter
• 1 medium onion chopped
• 2 tbsp garlic chopped
• 1/2 tsp salt
• 1 bay leaf
• 2 cups vegetable stock
• 2 tbsp cornflour
• 1/2 cup cream
• 1/8 tsp crushed black pepper
• 2 tsp lemon juice

Instructions

• Clean the mushrooms and slice them. They can be of any shape since they would be pureed later.
• Heat oil in a saucepan. Add in the butter and let it melt. Add in the bay leaf.
• Add the garlic and saute for a minute. Add in the onions and saute until they are translucent.
• Next, add in the mushrooms with the salt and cook until they sweat. It takes a minute or so. Do not brown the mushrooms.
• Add in a bit of water to stop the cooking. Turn off the heat and cool it a bit. Remove the bay leaf and blend into a smooth paste.
• Heat the saucepan again and pour in the pureed mushrooms.
• Add in the stock. Bring to a simmer. Add in a slurry of cornflour mixed in 2 tbsp of water. You can also use cooled stock to make the slurry.
• Once it begins to thicken, add in the cream. Keep it on simmer, do not boil the soup.
• Add in the black pepper and the lemon juice. Make sure you don’t boil the soup after adding the lemon juice or it might curdle.
• The cream of mushroom soup is ready to serve. Garnish with a swirl of cream and crushed black pepper.

Video

Notes

1. If you don’t have vegetable stock readily available, dissolve two cubes of Maggi Super Seasoning in 2 cups of water.

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