A rich bowl of health and goodness. Creamy mushroom soup is full of antioxidants that are good for skin and help improve immune system. The mushrooms are first stir fried in a pan with garlic and butter, then blended into puree to get soupy consistency.
Adding full fat heavy cream gives the soup its thickness and creamy texture. You can replace cream with full fat milk too, it will be slightly thinner and different in taste but still good.
Equipment
- blender
- sauce pan
Ingredients
- 3-4 cloves Garlic
- 1 tbsp Butter
- 2 cups white or shitake mushrooms chopped
- salt to taste
- black/white pepper crushed
- 1/2 cup full fat cream
Instructions
- Heat butter in a pan and add chopped garlic pieces in it and toss for a while.
- Then add chopped mushroom and salt to taste and cook till it is dry and roasted
- Keep aside till it cools down and blend it like a puree adding some water in it
- In a separate container, add about half cup water and boil, add some salt in it and add the mushroom puree, mix and bring it to boil, add cream, turn off the heat.
- Add crushed black/white pepper. Serve hot.
Notes
You can also add some chicken broth or mushroom soup (about a spoon)to it instead of water to get some extra flavour.
I use a mix of black and white pepper to sprinkle over soups, gives it extra kick. Must try.
I use a mix of black and white pepper to sprinkle over soups, gives it extra kick. Must try.