By Suprita Mitter
July 16, 2024
Creamy and comforting, mushroom soup combines sautéed mushrooms with onions and garlic, simmered in broth and finished with a touch of cream. Earthy and rich, perfect for a cosy meal any time of year, especially in the monsoon.
500g fresh mushrooms 1 onion 2 cloves garlic 4 cups vegetable broth 1 cup heavy cream 2 tbsp butter 2 tbsp all-purpose flour Salt Fresh parsley
In a pot, melt butter. Add the chopped onions and sauté for 5 minutes. Add the minced garlic and sauté for another 1-2 minutes.
Add the sliced mushrooms to the pot. Cook, stirring occasionally, for 10-15 minutes.
If you prefer a thicker soup, sprinkle the flour over the mushrooms and stir well to combine.
Slowly pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
Stir in the heavy cream or half-and-half. Season with salt and pepper to taste. Let the soup simmer gently for another 5 minutes to heat through.
Garnish with fresh parsley and serve hot with crusty bread or crackers.