Majority of us like to have a cup of hot soup before starting the meal. There are various type of soups we get on our table in restaurants. Cream of Mushroom is one of its kind soup, liked by mushroom lovers (I am one of them). But note: where other soups work as appetizer which accelerates your hunger, this soup will have an opposite effect 😅. So here's one of my favourite recipe:
Serving suggestions: Serve it hot accompanied with soup sticks or bread butter toast.
Key utensils and appliances:
- Deep pan
- Blender
- strain
Ingredients:
- 1 big bowl sliced fresh button mushrooms
- 1 medium sized finely chopped onion
- 1 garlic clove
- 0.5 cup full fat milk
- 5 pieces overnight soaked almonds (unskinned)
- 5 pieces chopped roasted almonds
- 2 tbsp Butter.
homemade Makhan - 0.5 tsp corn flour mixed in 2 tbsp water.
- 1 pinch black pepper powder
- Namakswadanusar
Method:
- Put butter in a hot deep pan
- Saute onions, garlic and soaked unskinned almonds together.
- Once onions turn translucent, add sliced mushrooms
- Add salt at this stage so mushrooms start sweating like this 😓
- Once mushrooms reduce in size (they should reduce to 1/2 the size), add milk and stir well
- Once milk thickens (a bit), turn of the stove and let it cool.
- Once it cools down, blend it with blender to very smooth puree. You can also do it in mixer.
- Strain the puree in the same pan and put it on heat.
- Add cornflour mixed with water and stir.
- Add namakswadanusar, roasted almonds and pepper powder.
- Heat it for a while and turn of the stove.