Cream of Mushroom Soup

Recipe No: 22

Ingredients

• Mushroom Caps sliced……15 big ones (If the mushrooms are small use more. I used

                                                         Button Mushrooms. Separate the Caps and the stems)

• Butter…………………………….3 Tablespoons
• Flour/ Maida…………………..3 Tablespoons
• Mushroom stock…………….2 ½ cups (Recipe follows)
• Cream…………………………...1 cup
• Spring Onion chopped……..2 Tablespoons (optional)

Method of Preparation

1. Wash, peel and slice the Mushroom caps. Reserve the stems and the peels to make the stock.
2. Heat butter in a pan on medium high heat and saute the mushroom slices till brown. Mushrooms tend to absorb the butter. If you add more Butter it will absorb more. But once fried it will release the butter back into the pan. So I will advice not to add more butter than said in the recipe.
3. Add the flour and saute on medium heat till the raw smell is gone for around 4 minutes.
4. Add the Mushroom stock and mix well so that there are no lumps. Allow it to boil for 4 to 5 minutes.
5. Add cream and spring onion (if using) and allow boiling along the edges.
6. Switch off the flame and serve hot.

Ingredients to make Mushroom stock

• Oil………………………………..2 Tablespoon
• Onion chopped……………1/3 cup
• Celery chopped……………1/2 a stalk
• Spring Onion………………..5 no
• Mushroom stems………..15 no. (Chopped)
• Water…………………………..3 cup
• Salt and Pepper to taste

Method of Preparation

1. Heat oil in a pressure cooker and saute Onion, Celery, Spring onion and Mushroom stems till the mushroom stems are brown in color. Sauteing till brown is essential as it imparts the rich brown color to the stock.
2. Add Salt, Pepper and Water, close the lid and allow the pressure cooker to whistle once. Turn the heat to medium and cook for 30 to 45 minutes. If you don’t have a pressure cooker, simmer it for one hour. In that case add more water.
3. Once the pressure is cooled strain the stock. Don’t squeeze the vegetables very hard.
4. This will yield around 2 ½ cups.

Notes: Instead of Cream it is perfectly okay to use half and half or fat free evaporated milk. Using regular milk or reduced fat milk will make the soup a bit on the brown side, but still that too will taste good.

 

Make it, enjoy the deliciousness and
serve it to your family with love…