Mushroom Soup

Chopped button mushrooms 200 gms
Onion 1 big
Butter 1 1/2 tbsp
Ginger 1 inch piece
Green chili 1
Wheat flour 1 tbsp
Milk 1 1/2 cups
Salt as required
Sugar 2 tsp
Pepper Powder little
After frying reserve few mushroom pieces. Add little ajinomoto. While reheating the soup add fried mushroom pieces. Add white stock while cooking. Add little fresh cream while serving.

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Heat butter in pressure pan and fry sliced onions for 2 to 3 minutes in reduced flame.
Add mushroom pieces and continue stirring for few minutes.
Sprinkle wheat flour and fry for another one minute.
Pour one cup of milk and half cup of water.
Add ginger and whole green chili to that.
Pressure cook till one whistle in reduced flame.
Cool down and discard ginger and chili piece.
Grind to smooth paste in a mixie and pass through a sieve.
Dilute with rest of the milk and water.
Add salt, sugar and reheat in reduced flame till boiling point stirring in between for even heating.
Sprinkle pepper powder just before serving.
Serve hot with grated cheese on top.

Note :

Mushrooms retain its delicate flavor when lightly cooked.
So do not overcook it.

Noodle and Mushroom Soup:


Omit milk.
Add 1/2 cup cooked noodles to the soup while reheating.
Dot with fresh cream while serving. 

Posted in: Recipes, Soups