Creamy mushroom soup made at home – this is so much tastier, so much healthier than canned stuff. Simple ingredients, no fuss, very easy to make.
I prepared a pot of mushroom soup for a small house party last weekend, expecting leftovers to last another couple of meals. Well, everyone took second helpings of the soup and before we knew it the last drop was over. I was a pleased host :-)
- Fresh button mushrooms – 20 medium-sized
- Onion – 1 large
- Garlic – 4 pods
- Flour (I used whole wheat flour, atta) – 1 heaped tablespoon
- Water – approx. 2 cups
- Milk – 3/4 cup
- Cream – 1/2 cup
- Salt – to taste
- Bay leaf – 1
- Peppercorns – 6-8, freshly ground
- Nutmeg – freshly ground, a pinch
- Fresh coriander – 2 tablespoons, finely chopped
- Butter – 1 tablespoon
- Olive oil – 1 teaspoon
Wash and slice mushrooms into thin pieces.
Finely chop garlic and onions.
Heat olive oil and butter in a non-stick pan. Add garlic followed by bay leaf and onions, fry on medium-high heat till the onions turn golden.
Add sliced mushrooms, salt and cook on high flame till all the moisture in the mushrooms evaporates.
Dissolve flour in a cup of warm water, make sure there are no lumps. Add another cup of water.
Take the flour dissolved in water in another pan and bring to a boil. Lower heat, simmer for five minutes till the mixture becomes homogenous and thick.
Transfer the flour mixture to the pan with the mushrooms. Simmer for another five minutes, stirring frequently.
Add milk, salt, freshly ground pepper and freshly ground nutmeg to the pan. Discard the bay leaf.
Add more water to make the soup thinner if you like. Bring to a boil, continue to cook on low heat for another five minutes.
At the finish, stir in fresh cream and bring to a simmer – do not boil.
Stir in freshly chopped coriander leaves, a sprinkling of freshly ground pepper for the spice-inclined and a blob of butter for the indulgence-inclined. Serve hot.