Cream of Mushroom Soup

Everyone in our family likes a good Cream of Mushroom Soup. We always enjoyed a hot bowl of this soup at restaurants. My quest to replicate the restaurant taste and texture is finally completed with this recipe. No need to visit the restaurant the next time to have this soup.

Serves: 3 to 4 Persons

Prep. Time: 5 Min.

Cooking Time: 20 Mins.

Ingredients:

• Mushrooms (cleaned, sliced) – 200 gms
• Maida [APF] – 2 tbsp.
• Garlic (paste/crushed) – ½ tsp. / 4 cloves
• Aromat Seasoning Powder – 1 tbsp.
• Cold Milk – 350 ml
• Butter – 3 tbsp.
• Milk Cream – 2 tbsp. (for garnish)
• Parsley – a sprig (for garnish)
• Oil – 2 tsp.
• Sugar – ¼ tsp.
• Salt – ¼ tsp.

Step 1:     Add 1 tsp. oil to a pan. When hot, add 1 tbsp. butter. Saute the mushrooms on high heat for 3 to 4 minutes to cook them. Then cool them completely and grind them to a smooth paste.

Step 2:     Place a soup pot on medium heat. Add 1 tsp. oil and 2tbsp. butter and let the butter melt.

Step 3:     Add the maida and saute for 30 seconds (do not brown).

Step 4:     Next add the cold milk and stir for 2 minutes on medium heat.

Step 5:     Now add 350 ml water (at room temperature). Keep stirring on medium heat till a smooth mixture is formed. Then bring near to a boil on medium heat (this is indicated when tiny bubbles appear along the sides of the pot).

Step 6:     Add the garlic paste (or crush using a garlic press) into the pan and cook whilst stirring continuously for a minute.

Step 7:     Add the Aromat seasoning and keep stirring till the seasoning dissolves.

Step 6:    Now add the salt and the sugar and stir for a minute. Then add 2 to 3 tbsp. of the mushroom paste. Keep stirring for 5 minutes. Taste and add more seasoning if required.

Step 7:    Serve the soup with swirl of milk cream (add 3 to 4 drops of water to the milk cream and mix with a spoon). Garnish with a parsley leaf.

Tips:

• You can adjust the consistency of the water or milk slightly.
• We recommend using the Aromat Seasoning Powder to get the exact restaurant taste. Or else you may replace it with stock cubes.
• You can always cut down on the butter and oil used in the soup.
• You can also strain the soup before serving.

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