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| Roasted Garlic Mushroom Soup |
This roasted garlic mushroom soup is aromatic and flavourful with intense earthy flavours of mushrooms.
Throughout the winter season, the mushroom magic is at the top of my everyday menu and the dishes made with mushrooms and garlic are the top priority in my house. Dishes like mushroom-curry-chinese-style, savoury veg-muffins or CHILLI MUSHROOMS are always a hit. This hot soup added with nutmeg powder not only makes it flavourful but also serves as a remedy for winter ailments.
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Preparation time – 10 minutes
Cooking time – 20 minutes
Servings – 2
Coarse – appetizer
Cuisine – continental
INGREDIENTS -:
- Button Mushrooms (roughly chopped) – 200 gms +2 nos finely sliced for tempering as a garnish
- White onions (roughly chopped) – 2 medium-sized
- Garlic cloves(roughly chopped) – 6-7 nos.+ 2-3 cloves finely chopped for tempering as a garnish
- White pepper – 1 tsp
- Salt – to taste
- Nutmeg powder – 1/4 tsp + A pinch for garnish
- Milk – 1 cup
- Water – 2cups
- Olive oil – 2 tsp
- Butter – 1 tbsp + 1 tsp for roasting garlic as a garnish
METHOD -:
- Heat oil and butter. Add roughly chopped garlic and sauté
- Add onions and sauté
- Now add roughly chopped mushrooms and sauté everything until they turn light golden
- Add salt, pepper and nutmeg powder
- Add water and milk and bring it to boil for 5 minutes or the mushrooms become soft
- Switch off the gas and allow it to cool
- Blend this to a fine and creamy consistency
- Pour this puree into the pan and cook again for a while. Now prepare for a garnish
- A TEMPERING OF GARLIC AND MUSHROOM SLICES
- Heat 1 tsp butter and roast finely chopped garlic, mushroom slices and nutmeg powder. Pour this over hot soup before serving
Note -:
* White onions are optional. Red ones may be used instead
* Vegetable or chicken stock may be used instead of water
The method is step-by-step with pictures
1- Heat oil and butter and add roughly chopped garlic and sauté
2- Add onions and sauté
3- Now add roughly chopped mushrooms and sauté everything until the colour changes to light golden
4- Add salt, pepper and 1/4 tsp nutmeg powder
5- Add water and then milk and bring it to boil for 5 minutes or the mushrooms become soft
6- Switch off the gas and let it cool
7- Blend this to a fine and creamy consistency
8- Pour this puree into the pan and heat again for a while. Now prepare for a garnish
- A TEMPERING( TADKA) OF GARLIC AND MUSHROOM SLICES AS A GARNISH
9- Heat 1 tsp butter and roast finely chopped garlic, thin mushroom slices and nutmeg powder and pour this over the hot soup before serving
