Mushroom Soup recipe

Description

Mushroom soup - serves 5-6.

Ingredients

250 gms of fresh mushrooms 2-3 medium sized onions 350 mls of milk 2-3 bay leaves 6-7 peppercorns 5 cloves 2-3 tblspns of butter 1 table spn of refined flour (maida) 1 cup of fresh cream Salt to taste ¾ table spn of white pepper powder A pinch of nutmeg powder

Preparation

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 sauté 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.