Cream of mushroom soup

Cream of mushroom is the second variety of preparing mushroom soup. I have already posted the first version few weeks back. You can see that under soups tab. This is a easy way of doing soup.

I am using button mushroom to make this soup. You can also use other variety of mushrooms. Taste differs with each variety. Mushroom is very good for health and kids love soup, so let us combine these two to give them yummy and healthy snack.

Ingredients:

Button Mushroom - 1 cup
Butter - 2 tbsp
Onion (medium size) - 1 sliced
Ginger garlic paste - 1 tsp
Salt as required
Black Pepper - 2 tsp
Water as required

Preparation:

1) Cleaning Mushroom

Mushroom should be clean before use. Wipe gently with a damp cloth or kitchen tissue to remove dirt's and all black dots on it. Then wash mushroom in running water for just few seconds. Do not soak in water.

2) In a pan heat 1 tbsp butter and saute the cut mushrooms and onions for few secs. Add little water and let it boil for a min.

3) Remove the pan from heat and let it cool down to room temp.

4) Grind the sauted mushroom and onion to a paste.

5) In a pan heat 1 tbsp butter and add in the ginger garlic paste. Then the grind paste and some water.

6) Let it boil for 2 mins in medium low.

7) Once you get the desired consistency add in required salt and pepper and remove it from heat.

8) Serve it hot with some corn chips....

Notes:

1) Ginger garlic paste is optional.

2) You can add in you favorite garnishing like oregano, parseley or basil.







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Creamy Mushroom Soup

Mushroom is well known for its health benefits. It has all essentials needed by our body. There are tons of recipes with mushroom as main ingredient. My favorite is mushroom soup. I like soup a lot. I know it is a must and good to include mushroom in our diet once in a week.

It is very easy to make mushroom soup at home. It tastes really delicious. Like me my kid also loves soups. Mushroom is all what he needs to make that a little healthy. There are 2 ways of preparing mushroom soup. The recipe here is the simplest of it. I will post the other version of making mushroom soup later. Let do version 1 today...

Ingredients:

Button Mushroom - 1 cup
Butter - 2 tbsp (unsalted)
Corn flour - 2 tbsp
Onion - 1 finely chopped
Ginger garlic paste - 1 tsp
Milk - 2 cups
Pepper as required
Salt as required
Oregano leaves to garnish

Preparation:

1) Cleaning Mushroom

Mushroom should be clean before use. Wipe gently with a damp cloth or kitchen tissue to remove all black spots on it. Then wash mushrooms in running water for just few seconds. Do not soak in water.

2) Cut mushroom into medium slices. In a small bowl mix the corn flour with a tbsp of milk. Make sure there are no lumps.

3) In a pan heat butter and saute onions and ginger garlic paste. Once the onions turn translucent add in the sliced mushrooms.

4) Cook for 2 or 3 min. Add milk and stir.

5) When milk begins to boil add in the corn mixture. The whole thing will get thicker.

6) At your desired consistency add salt and pepper and garnish with oregano leaves.

7) Serve hot with corn chips in it.

Notes: 

1) Ginger garlic paste is optional.

2) After adding corn mixture stir continuously to avoid sticking to the pan.

3) Like oregano you can also add parsely, basil or any variety. This just adds up an extra aroma.

4) Soup gets thick when it comes to room temperature. So have when it is hot. While reheating add little milk to it to attain your desired consistency.



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Vegetable Soup

Soup is a liquid food. Soups can be made as thick or clear soup. You may get variety of soup cans in market but doing yourself at home is hygienic and fresh. Whatever the hotels you go, will find soup in starters. There is assaying that soup increases your digestive enzyme.

The soup recipe here is thick soup with béchamel sauce (white sauce). I have recipe to make this sauce under basic tab. The recipe here is with fresh vegetables and so it is vegetable soup. You can use any veg you want. This is good for people who watch calorie in their food.

Ingerdients:

Olive oil - 3 tsp
Onion - 1 medium chopped
Carrot - 1 medium sliced
Beans - 1/4 cup sliced
Corn - 1/4th cup
Celery stalk - 1 medium chopped
Other veg of you choice - 1/4 cup medium sliced
Freshly ground pepper - 1 tsp
Kosher salt - As per taste
Garlic - 2 finely chopped
Bechamel sauce - 2 tbsp (recipe in basic tab)
Spring onions - 1 finely chopped

Method: 

Step 1: Cooking veggies

1) Heat oil in a pan or pressure cooker. Add chopped onions and sauté for a minute and then add chopped garlic, all chopped vegetables and cook.

2) Add 1 cup water and required salt to this and cook covered for 10 mins. If in pressure cooker cook until 1 whistle.

3) Let it cool.

Step 2: Grinding (optional, skip to step 3 if not grinding)

1) Once the cooked vegetables are cooled, take 3/4 th of the vegetables in a grinder leaving water and 1/4th veg in pan.

2) Now grind the vegetables. Water is not required as it is cooked in water.

3) You will get a paste like after grinding.

Step 3: Soup preparation

1) Transfer the cooked veg to a pan and bring it to boil.

2) Now to this add ground veg paste(if not step 2 skip the point). Mix well.

3) Add water if required. Once it comes to boil add béchamel sauce little by little and stir continuously.

4) Make sure clamps are not formed of this sauce.

5) Put the heat to sim and let it for 2 - 3 mins.

6) Serve hot with fresher ground pepper and chopped spring onions.

Note:

1) Veg options - Cabbage, bell peppers, peas, turnip, mushroom and etc

2) Grinding 3/4th veg and adding to the soup give an additional flavor.

3) Bechamel is used to give thickness to you soup.




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