Cream of Mushroom Soup

Cream of  Mushroom Soup

                                           Recipe summary
                                       For
                       Cream of mushroom soup
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serves: 4

1. In a large pot heat 15 gram butter and 1 teaspoon vegetable oil and add 1 onion, roughly chopped, 1 clove garlic, roughly chopped and fry till onions become soft. This will take about 10 minutes.

Shiitake mushroom

2. Add 250 gram fresh shitake mushroom, thinly sliced and fry for 3 minutes.

Ingredients

3. Stir in 25 grams all-purpose floor and mix well. Add 2 cups  vegetable stock, 3 cups water and ½ teaspoons salt and bring to a boil. Continue cooking while stirring until the soup thickens or till about 10 minutes.

4. Remove from heat and let the soup cool for 10 minutes. Blend the soup in a food processor or liquidizer until the soup is creamy and smooth.

Cream of 
Mushroom Soup

5. Add ½ cup heavy cream and sprinkle ¼ teaspoon pepper powder. Heat the soup again. Bring to the boil and take off the heat.
5.       Ladle into individual bowls and garnish.
 Serve hot with rice or bread.


Cream of mushroom soup is ready.
                                  

                    Recipe follows in detail with pictures.

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serves: 4
Ingredients
Main
250 gram fresh shitake mushroom, thinly sliced

25 grams all-purpose floor

15 gram butter

1 teaspoon vegetable oil

2 cups vegetable stock
Others

1 clove garlic, roughly chopped

1 onion, roughly chopped

½ cup heavy cream

½ teaspoons salt

¼ teaspoon ground black pepper

3 cups water

Shiitake mushroom

Method

1.       In a large pot heat butter and vegetable oil and add onion, garlic and fry till onions become soft. This will take about 10 minutes. 
      Add mushrooms and fry for 3 minutes.

Ingredients for Cream of Mushroom Soup

2.      Stir in the flour and mix well. Add vegetable stock, water and salt and bring to a boil. Continue cooking while stirring until the soup thickens or till about 10 minutes.

3.       Remove from heat and let the soup cool for 10 minutes. Blend the soup in a food processor or liquidizer until the soup is creamy and smooth.

4.    Add heavy cream and sprinkle pepper powder.       Heat the soup again. Bring to the boil and take off the heat.

5.       Ladle into individual bowls and garnish.

 Serve hot with rice or bread.