Tuesday, May 10, 2011

Cream of Mushroom Soup

Hello,

Cream of Mushroom soup - was introduced via the spice trade from Malaysia to India. ;-) My grand pa brought these soup packets whenever he visited from Labuan - late 70s early 80s??. Definitely don't remember the brand  but still remember the smell. After that it has been a long long time since I've had a good cream of mushroom soup until I started cooking that myself. This is one soup that you don't normally get in restaurants and if you do - not worth mentioning.

Recently tried this when we had a bunch of friends over for dinner and came out fairly ok.

Ingredients
1) Mushroom - any variety would do I suppose.
2) Butter
3) Cream
4) Milk
5) Corn flour
6) All purpose flour (Maida)
7) Onions
8) Celery sticks (minced). Chopping celery is a very interesting activity. It gives a great smell and feel as you chop it.
9) Vegetable stock (can try chicken stock as well to enhance the flavour)

Process
1) Finely chop the mushrooms and onions. I recently found a trick to mince the mushrooms in a hand blender.    Definitely very handy when you have to do this on a large scale.
2) In a large sauce pan, melt the butter in low/medium heat.
3) Once butter is melted add the the mushrooms, onions and celery and sautee them for about 3-4 minutes.
4) Add the vegetable stock and bring it to a boil.
5) Add a 1-2 tablespoons of cream and about half a cup of milk.
6) Once the above gets to a boil add a mix of corn flour and all purpose flour in water.
7) Leave the soup to boil and then simmer for a few minutes until it thickens to a consistency you need.

Happy Cooking!!

C

2 comments:

  1. When u say cream..is it the whipping cream?

    ReplyDelete
  2. Not the whipped cream...yes cream that could be used for whipping. It is usually found in small cartons near the yogurt section.

    ReplyDelete

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Chetty