Ingredients:
250 g white button mushrooms 1 tbsp butter 1 small onion, chopped 2-3 garlic buds, finely chop 1 tbsp Maida 1 cup of water 3/4 cup milk 2 tablespoon heavy cream, optional salt to taste Fresh green coriander, to decorate
Method:
Wash the mushroom with water. If the mushrooms are very dirty from the outside, peel them, otherwise they do not need to peel them. To peel them first remove her stalk and then top up (inside) above and peel. Cut mushrooms into thin slices. Heat the butter on medium flame in a pan. Add the chopped onions and fry until it becomes light brown.
Put finely chopped garlic in it and roast for a few seconds. Put chopped mushrooms and salt. Cook until they become soft, sometimes stirring with a spoon in between. Mushrooms will shrink and release the water as there is about 90% water in the mushroom. When almost all the water is finished, let it cook.
Take 2-3 tablespoons mushrooms in a bowl and keep aside. Add the maida in it. Cook for a minute, stirring continuously with a spoon. Insert water into it and keep stirring continuously with a spoon to prevent the formation of flour. Add milk in it, mix it well and keep it to boil on medium flame. Allow to cook for about 5-6 minutes.
Remove the pan from the gas and let it cool for 5 to 7 minutes at room temperature. Make a fine puree using hand blender or mixer grinder. The mixture is hot, take care of it. Remove it in the same pan and boil it for about 2-3 minutes or until gets thickened.
Turn off the gas and put the mushrooms and fresh cream extracted in the bowl. Put soup in the serving bowl and decorate it with green coriander. Mushroom soup is ready.
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