Here's my version, adapted from the original recipe, which can be found over at Veg Recipes of India.
- 1 16oz. package baby portabella mushrooms, sliced
- 1 small to medium onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 bay leaf
- a pinch of grated nutmeg
- 1 cup water
- 1 cup full fat milk at room temperature
- 6 tbsp half&half or cream
- 1 tbsp whole wheat flour or all purpose flour
- 2 tbsp butter
- ½ tsp dried parsley
- freshly crushed black pepper as required
- salt as required
- a few chopped parsley or coriander leaves for garnishing (I didn't have
these, but they make the pictures so much prettier on the original
I made this in my cast iron, where I make everything!
Here are her Instructions
|This step is not pretty. It looks pretty disgusting right now, actually.|
- melt the butter in a sauce pan.
- add the bay leaf and saute till fragrant - about 4-5 seconds.
- add the chopped onions and garlic.
- saute till they soften and become translucent.
- add the sliced or chopped mushrooms and saute till the mushrooms start to release water.
- saute till all the water dries up and the mushrooms are a light brown (this took quite a while, and the onions got a bit mushy by then, so I might not cook them as long next time).
- add the flour and saute for 3-4 minutes stirring often.
- then add freshly crushed black pepper and saute for half a minute.
- add water first followed by milk.
- stir well and season with salt.
- on a low flame let the soup come to gentle simmer
- the soup would also begin to thicken.
- simmer for about 4-5 minutes.
- then add the cream and parsley.
- simmer for 2-3 minutes more stirring often.
- lastly sprinkle nutmeg powder and stir.
- switch off the stove top and pour the soup in individual serving bowls.
- serve the cream of mushroom soup steaming hot garnished with parsley or coriander.