~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Happy New Year 2011 " Fresh Mushroom Soup ". Think of this soup, when at local grocery store. Portobello mushrooms are especially tasty for this soup. But I didn't had them, so just carried on with the regular mushrooms which I had in the fridge. Let's cook the soup.
Ingredients ~~~~~~~~~~~ Butter 3 tbsps. Sour Cream 4 tbsps. Mushrooms, sliced 1 lb. Salt and Pepper to taste Onion, finely chopped 1 Fresh Lemon Juice 3 tsps. All-Purpose Flour 3 tbsps. Parsley Flakes 2 tbsps. Vegetable Stock 6 cups Light Cream 2/3 cup Method ~~~~~~ In a frying pan, melt half the butter over medium heat. Add the mushrooms & sautee well. Now season the mushrooms with salt and pepper powder. Cook untill they are golden, stirring occassionally. Once the mushrooms start to color, remove from heat. In the same saucepan, melt the remaining butter and add finely chopped onion. Cook until onions are softened. Now add the flour and continue cooking for another 3 mins. on low flame. Add the vegetable stock and stir well. Let it come to a single boil. Take 2 tbsps. sauteed mushrooms in a plate and keep aside. Add the remaining mushrooms to the stock. Reduce heat and cook stirring occassionally for 20 mins. Remove from heat and allow to cool slightly. Once cooled transfer to a blender and puree untill smooth. Return the pureed mixture to the saucepan and cook on low - medium heat and stir in the previously set aside 2 tbsps. sauteed mushrooms to the puree. Add light cream, parsley flakes and cook for about 5 mins. just to let the heat through. Now add lemon juice. Donot over boil the soup...Just a single boil and immediately switch off the flame. Adjust seasonings and ladle into warm bowls. Garnish the soup with a little sour cream. Fresh Mushroom Soup is ready to be served.
To watch the video please click on the following clip ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
VIDEO
Happy New Year 2011
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