Creamy Mushroom Soup
12 November, 2016
Creamy and filling mushroom soup with the goodness of milk and mushrooms; perfect with toasted bread or any sandwich!!
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Ingredients Â
- 10 to 12 button mushrooms finely chopped
- 1 medium red onion chopped
- 2 cloves of garlic finely chopped
- 1 to 2 green chillies/jalapenos slit
- 1 ½ cups of milk
- ½ teaspoon dried oregano
- ½ teaspoon black pepper powder
- 2 tbsp all purpose flour/maida
- 2 tbsp butter
- 1 tablespoon oil
- Salt to taste
- Finely chopped green onions for garnishing
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InstructionsÂ
- Heat oil and butter in a deep saucepan or pot. Add onions and garlic and sauté for a few minutes till the onions are soft and the raw smell of the garlic is gone.
- Add the slit green chilli and chopped mushrooms and sauté on medium low for a few minutes till the mushrooms are slightly cooked. Add the dried oregano and fry for a few seconds. Stir in the flour and sauté on medium till it is lightly browned.
- Turn off the heat and let cool slightly. Take half of the mushroom mixture and blend with a little water to a fine paste.
- Return the mushroom paste to the pot and add some water after rinsing the blender jar. Mix well, adding about ½ cup of water more. Whisk in the milk and add salt to taste. Bring to a boil.
- At this stage, if you feel the soup is thick, add some water. Dilute with more water till you get the consistency you want. Taste for salt and simmer for about 5 to 7 minutes. Sprinkle with black pepper powder; give it a good stir.
- Serve hot creamy mushroom soup, garnished with finely chopped green onions, along with toasted bread or croutons!
Notes
If you feel like avoiding flour for thickening the soup, you can use whole wheat flour or omit it altogether.
If you feel the soup is thick, add more water or milk as needed.
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