" 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
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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
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- 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
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