Mushroom Soup

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                   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
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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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