Cream of Mushroom Soup

Posted

January 12, 2014


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Easily my fav vegetarian soup, this bowl of heart warming goodness, brings a smile to my face on even the coldest dampest of evenings!
Many thanks to my friend Roli for teaching me how to make it, this recipe works with all kinds of mushrooms, you can use regular white button mushrooms, Cremini mushrooms, Portabella mushrooms or even an interesting blend! 🙂
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Method:

Heat a tbsp of butter, add 1 tsp finely chopped garlic and 1 small shallot/ white onion. Sauté till transparent. Add 2 cups sliced mushroom and a little salt and sauté for 3-4 minutes on medium high. Puree this mix with some veg stock /chicken stock /water…..about 3 cups.
Now bring it back to boil. Add 1 cup full fat milk, adjust salt for seasoning and add a pinch of nutmeg. Serve garnished with a swirl of cream, and some freshly chopped parsley…yum yum!

Ps: you can adjust the quantity of stock added depending on how thick you like your soup.

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