Yummy Mushroom & Parsley soup


This super delicious and nourishing soup is a meal in itself. Have it on a chilly night or on a rainy evening, or serve it at a family dinner table!

Serves 2.
Preparation time – 25minutes.

You need:
9-10 chopped button mushrooms
2 tbsp of chopped parsley
2 shallots
3-4cloves garlic
1/2 cup toned milk
2 tsp Whole wheat flour
1 tsp butter
Salt & pepper to taste

Step by step:

  • Boil the chopped mushrooms and 1tbsp parsley (in just enough water to dip them) with a little salt. This may take up to 10 mins.
  • Along side, heat a pan & sauté shallots in butter for 3-4mins. , smash & add the garlic cloves in it.
  • Pick half of boiling mushrooms with a spatula & add to the pan. Continue to sauté on a medium flame for another 2 mins.
  • Add flour, salt & pepper. Keep stirring & pour in the cold milk. Cook for 2 min.
  • Take off flame, let it cool for 10 mins.
  • Meanwhile, separate the mushroom stock, keep aside the tender mushrooms for later use.
  • Now puree the shallot, mushroom mix adding the stock.
  • Pour everything back in the boiling vessel, add remaining chopped parsley and mushrooms. Boil for 2-3 min on high flame.

Serve hot with a piece of garlic toast!


Picture courtesy: http://www.winnerdinners.com


About akinomics

Thinking out loud here.
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