It is Autumn and I have started making Soups!  Nothing can beat the comfort of having a hot cup of Soup during the Autumn and Winter Seasons!  Here is the recipe for the yummy ‘Mushroom Soup’ that I made today.  I have avoided cream because of health reasons, but you can add cream to the Soup to make ‘Cream of Mushroom Soup’ or simply garnish it with cream and serve hot with your choice of Bread…!

I am sending this Soup to Sireesha for the event “Soup ‘N Juice”

Ingredients

Mushroom – 1 can (425 gms)

Butter – 3 tsp

Onion – 1 chopped

Garlic – 1 chopped

Bay leaf – 1

All purpose flour/ Maida – 2 tbsp

Water – 3 cups

Salt – to taste

White pepper powder – to taste

Milk – 1 1/2 cups

Veg/ Chicken stock cubes – 2 (optional)

Method

Drain the mushrooms and chop one cup of mushrooms into big pieces.  Finely chop the rest of it and keep aside.  Melt the butter in a large pot and add the chopped onion, garlic and bay leaves.  Saute till the onions turn pink.  Add the flour and fry for a minute.  Now slowly add water and stir well.  Add salt, pepper and chopped mushrooms.  Let it simmer for 5 minutes.  Stir in between.  Allow it to cool.  Discard the bay leaf and puree the mixture in a blender.  Transfer it back to the pot and add milk, finely chopped mushrooms and the stock cubes.  Let it boil for another 2 minutes.   Warm the soup before serving.  Cheers!

If you want, you can strain the mixture after blending and also use real stock instead of stock cubes.