Mushrooms, a type of fungi that has a unique savoury taste, when cooked, have a dense and meaty texture which makes it a close vegetarian substitute for a lot of meat dishes. The cream of mushroom soup is rich and creamy, with tender bites of sliced mushrooms. As this is a base for a lot of other recipes, you can make it in bulk and use in casseroles or simply have it as soup.
Details
Servings
4 Servings
Prep time
10 Minutes
Cooking time
25 Minutes
Calories
101.2 / Portion
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Ingredients
Mushrooms 300 gms
Onions chopped 100 gms
Garlic chopped 50 gms
Olive oil 20 ml
Salt and Pepper to taste
Unsalted Butter 20 gms
Milk or Heavy Cream 75 ml
Fresh Thyme 5 gms
White Wine Vinegar 10 ml
Sliced Mushrooms for garnish 5-pcs
Directions
- Heat a pan. Add the olive oil and butter together. The addition of oil helps to prevent the butter from burning easily.Add chopped garlic and chopped onions and saute for 2-3 minutes. Add roughly chopped mushrooms and cook.
- Add White wine vinegar and thyme to the mushroom mixture. Let it cook for 5 mins.
- Pour milk or heavy cream to the mixture and cook for 20 minutes.
- Using a hand blender or a mixer grinder grind it into a fine puree. Bring it back to boil and check the consistency. The soup should have a rich , smooth and thick consistency.Season to taste.
- Saute the slice mushrooms and garnish the soup. Drizzle a dash of olive oil on top before serving. Serve hot with crunchy garlic bread.
Chef’s Twist :-
Use vegetable or meat bouillon cubes to add to the flavour.