When I make soups, I avoid using a stock as much as I can unless I’m making a clear soup. This is because I don’t want to hide the flavour of the vegetables. I want these to shine and be the star of the show. Another thing that I’m totally against is using cream or even white sauce in soups. According to me, using this completely defeats the purpose of a healthy meal with soup. Any time a recipe calls for either of these, I almost always replace it with milk. Skim milk, of course.
Generally when you’re using any vegetable or even meat in soups, it is steamed or boiled before pureeing. But if you want to take the soup to another level in terms of flavour, then try roasting or simple sauteeing the vegetables, it really does wonders. That’s what I did with this mushroom soup. And to add some texture to it, I roasted some more mushrooms soaked in Balsamic and garnished the soup with this. What we had was a nourishing, protein-heavy soup that made for a perfect Wednesday night dinner and some beautiful Foccacia to go with it, just perfect!
1 packet of button mushrooms, washed and chopped
1 clove of garlic, minced
1/2 to 3/4 cup of milk
1/2 an onion, chopped
1/2 tsp of rosemary
Salt to taste
Heat some olive oil in a pan and then add some of the onion, saute well and when it begins to change colour add the garlic and fry until the raw smell disappears.
Lower the flame and add the mushrooms now. Saute until the water released from the mushrooms has reduced a little. Adjust salt. Turn of the flame and let the mixture cool down.
When it has considerably cooled down, then blend the mushroom mixture with 2 tbsp of milk to a smooth paste.
Place this in a heavy bottomed pan, mix the rest of the milk into it and stir well. Allow it to simmer for a while, keep stirring occasionally and when it thickens you can turn off the flame. Sprinkle the rosemary over the soup now and pepper, if you’re using. Ladle the soup into serving bowls and top with the roasted mushrooms. Serve hot.
For the roasted mushrooms
3tbsp of mushrooms, sliced
1 tsp of Balsamic vinegar
Some olive oil
Mix these three ingredients together. Let the mushrooms marinate for about 15 minutes.
Now spread this on a baking tray that’s lined with foil and roast for about 15 minutes at 160 degrees. Remove the tray from the oven, allow it to cool down and then proceed with the recipe.
* If you don’t want to do the roasted mushrooms then you can simply keep aside some of the mushrooms that you’ve sauteed for the soup and then use them in the end.
* In case you want to up the exotic quotient of this soup then garnish with some bits of bacon or drizzle some truffle oil.
* I’ve used rosemary because I love how it pairs with mushrooms, you’re free to use any herb of your choice.