CREAMED MUSHROOM SOUP

Mushrooms are great and abundant during the monsoons. My favorite way of having them is cleaned and tossed with some olive oil, salt, herbs, garlic and pepper and parmesan. I can sit through a whole bowl of simply tossed mushrooms watching the rain come down. The other fantastic way is to have them as a soup or if you feel adventurous, at the pureeing stage you could add sundried tomatoes or artichokes and make yourself a wonderful pate to be had with crisp baguette slices.

How to prepare CREAMED MUSHROOM SOUP?

Ingredients:

·         Olive oil:  15ml

·         Chopped garlic: 15ml

·         Chopped onions: 20gm

·         Button mushrooms: 400gm

·         White wine: 30ml

·         Mushrooms stock: 600ml

·         Salt:  To taste

·         Fresh crushed black pepper: To taste to garnish

·         Extra virgin olive oil: 10.ml

·         Parsley leaf: a few

Method

1.       Slice the button mushrooms.

2.       Heat oil in a saucepan and sauté chopped garlic and onions together.

3.       Add the sliced mushroom and cook a few minutes, then add the white wine and reduce.

4.       Cook to dry out and cool.

5.       Puree the mushrooms in a blender until very fine.

6.       Prepare the soup by adding the puree to the warm mushroom stock in a saucepan.

7.       Season well and pour into soup cups.

8.       Add drops of a top quality extra virgin olive oil on top of the soup and a small parsley leaf.