Cream of Mushroom Soup

Ingredients (Serves 3 – 4)

1. Olive oil – 2 tsp + 1.5 tbsp

2. Chopped mushroom – 3 – 4 tbsp

3. Garlic – 2 cloves, chopped

4. Onion – 1/2 cup, chopped

    Celery – 1/4 cup, chopped

5. Sliced mushroom – 250 gm (Around 2 – 2.5 cups)

6. Salt and pepper – To taste

7. Dried thyme – 1/8 tsp

8. Butter – 1.5 tsp

9. All purpose flour (maida) – 2 tsp

10. Vegetable stock – 2.5 cups (I used 1 cup vegetable stock + 1.5 cup water)

11. Fresh cream / half and half / whole milk – 1 – 2 tbsp

Method

1. In a soup pot / sauce pan, heat 2 tsp olive oil at medium heat. Saute chopped mushroom for 1 – 2 minutes until cooked. Transfer to a small plate.

2. To the same pan, add 1.5 tbsp olive oil and saute garlic, onion adding little salt,  for 1 – 2 minutes. Add celery and sliced mushroom. Saute for 6 – 7 minutes until all moisture evaporates and mushroom is slightly caramelized. Add 1/8 tsp dried thyme and mix well. Next add 1.5 tsp butter and 2 tsp all purpose flour / maida. Mix well and stir for 1 – 2 minutes. Add 2.5 cups of vegetable stock. Bring it to a boil. Cover and cook for 6 – 7 minutes until the mixture is slightly thick. Switch off. Check for seasoning. When warm, blend this mixture in a blender until very smooth. Return the soup to the pot and heat through. Add cooked mushroom pieces, 1 tbsp cream / milk and mix well. Season with pepper and salt, if required. Switch off and serve immediately.