90. mushroom soup
tastes better than the packet one
Mushroom soup is one of my favourite soups. Every time I make it, I remember the mushroom soup that was served at Driftwood in Malindi. While my family were having their choice of fish or chicken, I was not left with much of a choice. It was either vegetable curry or soups. So as the main dish, I decided to have mushroom soup and french fries. Weird combination, but better than the vegetable curry. When my soup arrived, I was really shocked. The soup may have been a packet soup but the presentation was fantastic. A huge round bread with the top one third sliced off and the inside scooped out. The soup was in the scooped out bread, the the top slice acted as a cover. Wow! Needless to say, by the time I finished the soup and bread I was too full. My family had the french fries. I have not been served soup in this manner, anywhere else or neither have I served soup at home in this style. Perhaps I should. All you lucky people who get a variety of mushrooms, you can mix them to make soup, but I just have to use the normal white button mushrooms.
2 to 2½ cups of roughly chopped mushrooms
¼ cup chopped onion or 1 small onion
4 cloves of garlic, chopped
1 tbsp olive oil
1 cup water or stock
1 cup milk
½ cup fresh single cream
1 tsp salt
1 tsp coarse pepper powder
For garnish :
slices of mushroom
3 tbsps whipped fresh cream
chopped spring onions
- Heat oil in a pan. Stir fry the mushrooms, garlic and onion for about 3 to 4 minutes.
- Add the stock and milk and let the mixture simmer over low flame for about 5 to 10 minutes.
- Liquidize the mixture and put it back into the pan.
- Add salt, cream and gently heat the soup. Add pepper and mix.
- Spoon the soup into individual bowls.
- Garnish with your choice of topping.
- Instead of fresh cream, just add extra quarter cup of milk.
- The mushrooms should not have become black otherwise the soup will be dark grey.
- Vary the consistency of the soup according to your preference, by adding a bit more milk or stock.
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