Mushroom cream soup

A quick and easy pot soup for the rainy evening. Cream of mushroom soup makes the one very active for the cool climate. It is very easy to made and also a very healthier dish.

INGREDIENTS:

• 200 to 250 grams of mushroom
• finely chopped onion - 1
• 2-3 garlic cloves
• Indian bay leaf
• 1 cup of water
• 1 cup full fat milk
• 6 tbsp of cream
• 1 tbsp wheat flour
• 2 tbsp butter
• 1/2 tsp chopped parsley or coriander leaves
• freshly crushed black pepper
• salt

METHOD:

1. Melt the butter in a sauce pan.
2. Add the bay leaf and saute till fragrant for 4-5 seconds
3. Add the chopped onions and garlic
4. Saute till they soften and become translucent.
5. Add the slices or chopped mushrooms and saute till the mushrooms start to release water.
6. Saute till all the water dries up and the mushrooms are a light brown.
7. Add the flour and saute for 3-4 minutes strirring often.
8. Then add freshly crushed black pepper and saute for half a minute.
9. Add water first followed by milk.
10. Stir well and season with salt.
11. On a low flame let the soup come to gentle simmer.
12. The soup would also begin to thicken.
13. Simmer for about 4-5 minutes.
14. Then add the cream and chopped parsley.
15. Simmer for 2-3 minutes more stirring often.
16. Lastly sprinkle nutmeg powder and stir.
17. Switch off the stove top and pour the soup in  individual serving bowl.
18. Serve the cream of mushroom soup steaming hot garnished with parsley or coriander.