fresh mushrooms 250 gms .
medium sized onions 2-3 .
milk 1/2 litre.
Curry leaves 2-3 bay
peppercorns 6-7
cloves 5
butter 2-3 tbsp.
maida 1 tbsp.
fresh cream 1 cup .
Salt to taste
white pepper powder tbsp.
nutmeg powder A pinch
Mushroom soup - Directions:
Clean and wash the mushrooms. Slice four to five pieces. Roughly chop the remaining mushrooms. Chop the onions.
Boil milk alongwith bay leaves, peppercorns and cloves. Strain and keep the milk hot.
In a pan melt the butter. Add chopped onions and chopped mushrooms and cook till they are soft. Add the flour and saut till there is no raw flavour coming from flour, taking care that the flour does not get burnt.
Pour the milk slowly and stir continuously to avoid lumps from forming. Cook for five minutes. Puree the mixture when a little cold, do not puree it to a very thin consistency. The soup should have a smooth texture.
Bring it to a boil, correct the consistency by adding more milk if required. Add the cream (reserving a little for garnish), salt, pepper powder and nutmeg powder. Stir well.
Serve hot, garnished with mushroom slices and cream.
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