Being on a self quarantine mode due to the unprecedented happenings in the world, it is in the best interests of all to use this period as productive and safe as possible from the confines of your home.
A lot of us are blessed to be with family and to have a choice to stay back home and stay safe. Be grateful for that and appreciate all those who are working day and night to keep us safe and pray for those away from family that they remain safe and sane.
With no baking orders, no routine outings to the grocers or temples I got some pretty qualitative time amidst the absence of house helps and engaging two restless kids. Cooking has always been therapeutic before I started baking. Off late I have been trying to replicate a lot of restaurant style recipes at home and they have turned out decent and healthier compared to what we order from restaurants.
Today I will be sharing the recipe of an easy mushroom soup which is comforting as it is or even delicious with a slice of toasted bread.
Mushroom Soup:
What do you need:
1/2 Tbsp Butter
1/2 Tbsp Oil (Olive oil if you have or any cooking oil)
1 Onion chopped finely
4 Garlic Pods chopped finely
1 Pack Button mushrooms (Remove the stems and chop them finely and cut the caps in 2)
1 Tsp dry herbs like Rosemary, Thyme and Basil (Optional)
1 Tsp Black Pepper Powder (Adjust as per taste)
1 1/2 Cup Water or Vegetable Stock or even Rice Broth will work
1/2 Cup Milk
1 Tbsp Corn Flour
Salt as required
(Note on the pic: Having forgotten to take a pic of the soup and being obsessed with boomerang, this is what I could capture before it was finished by everyone including yours truly!)
What do you do:
A lot of us are blessed to be with family and to have a choice to stay back home and stay safe. Be grateful for that and appreciate all those who are working day and night to keep us safe and pray for those away from family that they remain safe and sane.
With no baking orders, no routine outings to the grocers or temples I got some pretty qualitative time amidst the absence of house helps and engaging two restless kids. Cooking has always been therapeutic before I started baking. Off late I have been trying to replicate a lot of restaurant style recipes at home and they have turned out decent and healthier compared to what we order from restaurants.
Today I will be sharing the recipe of an easy mushroom soup which is comforting as it is or even delicious with a slice of toasted bread.
Mushroom Soup:
What do you need:
1/2 Tbsp Butter
1/2 Tbsp Oil (Olive oil if you have or any cooking oil)
1 Onion chopped finely
4 Garlic Pods chopped finely
1 Pack Button mushrooms (Remove the stems and chop them finely and cut the caps in 2)
1 Tsp dry herbs like Rosemary, Thyme and Basil (Optional)
1 Tsp Black Pepper Powder (Adjust as per taste)
1 1/2 Cup Water or Vegetable Stock or even Rice Broth will work
1/2 Cup Milk
1 Tbsp Corn Flour
Salt as required
(Note on the pic: Having forgotten to take a pic of the soup and being obsessed with boomerang, this is what I could capture before it was finished by everyone including yours truly!)
What do you do:
- In a deep bottomed pan, heat your butter and oil.
- Add onions, garlic and mushroom stems and saute till the water evaporates.
- Add the mushroom caps and saute for two more minutes.
- Add your herbs, pepper and salt and mix them well.
- Mix the corn flour in the milk and add the corn flour milk and water/Vegetable stock/Rice Broth to the pan
- Adjust seasoning and let it simmer for 5 minutes.
- Serve with a side of bread if possible :)
Please do drop in a comment when you try it at home!
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