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