Ingredients:
50 gm button mushrooms
1 cup 2% milk
1 cup water
1/2 tablespoon all-purpose flour (maida)
1 teaspoon crushed garlic/garlic paste
Onion, chopped, 1/2-medium
Black pepper-2 teaspoons
Butter
Salt, to taste
Method:
Heat some butter in a frying pan and add the chopped onion, garlic and mushrooms to it. Keep frying until the mushrooms start leaving water and the onions turn pinkish. Now add the milk, maida and water to the pan. Boil the mixture 2-3 times. Take it off the gas and leave it to cool. Once cold enough to be touched with bare hands, transfer the contents of the pan to a mixer and blend until a smooth mixture is formed. Transfer the contents of the mixer to the pan again and boil the soup one more time. Lastly, add the salt and black pepper and serve hot with lightly toasted butter baguette .
50 gm button mushrooms
1 cup 2% milk
1 cup water
1/2 tablespoon all-purpose flour (maida)
1 teaspoon crushed garlic/garlic paste
Onion, chopped, 1/2-medium
Black pepper-2 teaspoons
Butter
Salt, to taste
Method:
Heat some butter in a frying pan and add the chopped onion, garlic and mushrooms to it. Keep frying until the mushrooms start leaving water and the onions turn pinkish. Now add the milk, maida and water to the pan. Boil the mixture 2-3 times. Take it off the gas and leave it to cool. Once cold enough to be touched with bare hands, transfer the contents of the pan to a mixer and blend until a smooth mixture is formed. Transfer the contents of the mixer to the pan again and boil the soup one more time. Lastly, add the salt and black pepper and serve hot with lightly toasted butter baguette .
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