Cream of mushroom soup

Small Onions (chopped) 2
Butter 4 tsp
Fried Onion Rings (crisp) 40 gms
Button Mushrooms 200 gms
Maida (flour) 4 tbsp
Salt 1 tsp
Vegetable Stock or water * 500 ml
Black Pepper Powder 1 tsp
Tejpatta 4
Milk 400 ml
Lemon Juice 2 tsp
Cream 100 gms
Garlic Cloves (crushed) 2
Parsley Leaves (chopped) A few

METHOD



Heat butter and fry the onion and garlic till soft. Chop half of the mushrooms coarsely and add to it. Fry for about 5 minutes. Mix in the flour while stirring well. Cook for another 5 minutes. Gradually add the stock and bring to a boil. Add salt, tejpatta, black pepper and simmer for 20-25 minutes. For a clear soup, sieve it. Otherwise liquidize in a blender and strain. Finely chop the remaining mushrooms and add along with the milk. Bring to a boil and simmer for 15 minutes. Add the lemon juice and cream and reheat (do not boil). Garnish with the fried onion rings and chopped parsley. Serve hot.

Posted in: Soups