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Mushroom Soup

Falak
5 from 1 vote
Print Recipe
Course Appetizer
Cuisine American
Servings 6 people

Ingredients
  

  • 1 tablespoon oil
  • 2 tablespoon butter
  • 1 medium onions (finely chopped)
  • 2 teaspoon ginger-garlic paste
  • 400-500 grams mushrooms (diced)
  • 2 tablespoon all purpose flour
  • 1 cup milk
  • 3 cups water
  • 1 tablespoon worcestershire sauce
  • 1/2 teaspoon black pepper powder
  • 1/2 teaspoon salt
  • 1 cube chicken bullion (or 1 tablespoon chicken flavoring)
  • 1 teaspoon soya sauce

Instructions
 

  • In a pot on HIGH HEAT, add oil and butter.
  • Immediately add onions, mushrooms and ginger-garlic paste. Keep stirring and cook until the mushrooms soften, brown and no longer release water.
  • Reduce the HEAT TO MEDIUM and then add 2 tablespoons all purpose flour. Cook it for at least 1 minute or until there is no raw smell of the flour.
  • Using a WHISK, slowly add in the water followed by milk. Keep whisking to prevent lumps from forming.
  • Bring up the heat to medium-high and add the remaining ingredients- worcestershire sauce, salt, black pepper, soy sauce and chicken bullion cube. Mix well.
  • Cover and simmer the mushroom soup for 5 minutes.
  • Turn off heat. Serve hot.

Notes

  • Add shredded chicken for extra protein.
  • For a richer soup, replace the chicken stock for beef stock.
  • For a vegetarian version, replace the chicken stock for vegetable stock.
  • For a dairy-free version,replace the milk with coconut milk.