I have tried this particular soup so many times in several different ways, but this method was the best I could ever get. It turned out like the ones served in restaurants.
You need
Button Mushroom - 2 cups (chopped)
Onions -1/2 (finely chopped)
Garlic - 2 cloves
Salt
Pepper
Olive oil
Butter - 1 tablespoon
Heavy cream - 1 cup
Milk - 1 cup
All purpose flour - 1 tablespoon
Parsley
Method
- In a deep pan start by adding olive oil followed by onions and garlic cloves. Saute for a minute and add 1.5 cups of mushrooms and saute until mushrooms shrink and become soft.
- Add flour and and sauté until the flour turns light brown and then add milk. Add water if required. Blend the ingredients with an immersion blender and bring this to a boil.
- Add salt and pepper and reserved 1/2 cup of finely chopped mushrooms and boil.
- Finish off with heavy cream, butter and finely chopped parsley.
- Serve hot.
With the winter months coming soon there is nothing better than hot steamy soup to comfort the soul. The words roasted and basil purely bring out the aroma in the dish. It makes your house smell wonderful. You will know soon.
You need
Tomato - 4 (halved)
Onions - 1 (diced)
Fresh Basil (finely chopped)
Garlic - 2 cloves (finely chopped)
Salt
Pepper
Nutmeg - a pinch
Butter - 1 tablespoon
Olive oil
Heavy cream/milk - 1 cup
Method
- In a baking tray assemble the tomato, onions and garlic. Drizzle some olive oil on them, add salt and pepper and place it in the oven at 350F until they are roasted. Don't let them burn.
- Peel the tomato and set the oven vegetables aside.
- In a deep pan, add olive oil followed by the roasted vegetables and sauté for a minute. Add water and blend the ingredients with an immersion blender until smooth.
- Add required salt, pepper and nutmeg and bring this to a boil.
- Finish off with heavy cream, fresh basil and butter.
Celery, though a new entrant in my kitchen has definitely taken the top spot in being the most fibrous and flavorful vegetable in the same kitchen. It has a nice crunchy texture to it that makes it good in stir fries, diced in hot & sour soup or manchurians. But this soup is the ultimate which brings out the whole vegetable. It is a hit amongst the kids, trust me, unless your kid is really fussy.
You need
Celery - 3 cups (Peeled and diced)
Onions - 1/2 (Finely chopped)
Potato - 1 small (Diced)
Garlic - 2 cloves (Finely chopped)
Salt
Olive oil
Butter - 1 tablespoon
Pepper
Heavy cream/Milk - 1 cup
Fresh Parsley (finely chopped)
Method
- In a deep pan add olive oil, garlic, onions and sauté until onions turn translucent. Add celery and potatoes and sauté.
- Add water and boil the vegetables until they become soft.
- Use an immersion blender and blend the celery and potato broth to a smooth consistency.
- Add salt, pepper, heavy cream/milk and water if needed and allow to boil for another 5 minutes.
- Optional - You could add a few finely chopped celery and allow to boil.
- Garnish with parsley and butter and serve hot.
- Note - Straining the soup is optional if you need a silky smooth texture.
