By Nikita Toppo
Relish this comforting soup during winter to keep yourself warm..
¼ cup unsalted butter, 500 gm sliced fresh mushrooms, 1 pinch salt, 1 onion (diced), 1 ½ tsp all-purpose flour, 2 cloves garlic (peeled), 4 cups chicken broth, 1 cup water, 1 cup heavy whipping cream, ground black pepper to taste, coriander leaves for garnishing
Melt butter in a large soup pot and sauté mushrooms on medium-high heat along with salt for 5 to 10 minutes.
Reduce heat to medium-low and continue to cook for 15 to 25 minutes. Add onion and cook until soft and translucent.
Stir flour into the mixture and cook for about 2 minutes and add garlic cloves, then pour in chicken broth and water. Reduce heat and simmer for 1 hour.
Puree soup with an immersion blender until smooth and thick and stir in cream.
Season with salt and black pepper. Ladle into bowls, and garnish with coriander leaves.