A bite of wellness – good old mushroom soup!
Ingredients for Mushroom Soup (Serves 4)
- 400 gms mushrooms (washed and sliced)
- Half litre milk
- Half finely chopped onion
- 1 bay leaf
- Cornflour 1 tbsp
- 1/2 cup water
- 2 tsp olive oil
- 0.5 tsp dried oregano or thyme (if you are using fresh herbs then a couple of twigs are good)
- Garlic powder
- Salt to taste
- Cilantro/ coriander for garnishing
Read Also: A fun way to relish noodles: Roti Noodles
Method of Preparation for Mushroom Soup
- Heat oil in a pan, add one tsp oil – crackle bay leaf, add mushrooms and cook until the juice evaporates and the mushrooms are well done (on low flame), let them cool, make a puree in a grinder and set aside.
- Take another pan, one tsp oil, and sautee onions, add mushroom puree and cook for about 20 seconds.
- Mix milk, water, and cornflour together then slowly add to the mushroom puree – keep stirring till the soup thickens.
- Bring it to boil and let it cool a little.
- Sprinkle some coriander on top and serve hot.
Tips & Tricks
- Add a little fresh cream to make it more rich and thick – this would also spike up the calorie count to 300+ calories per serving.
- Add finely chopped and sauteed pieces of mushrooms, if you like your soup a bit chewy.
- Reduce this soup a bit more, and it can be used as a pasta sauce or a gravy with pan fried/ grilled chicken/ fish.
- Dried herbs give twice the aroma and flavour, so exercise caution while using them.
- The secret to deep flavour of the soup is, slow caramelization of mushrooms, so avoid high flame while cooking mushrooms.