Ingedients: (2 cups)Mushroom - 10 (fresh or canned)
(6.5 oz can / 200 gm with water)
onion - 1/4 cup
butter - 1 tbsp
salt - to taste
black pepper powder - 1/2 tsp
All purpose flour - 1 tbsp
milk - 1 cup
Method:Heat a thick bottom vessel. Add the butter and onion.
Saute the finely chopped onion in butter.
After it gets soft, slide in the finely chopped mushroom.
Stir for a few seconds.
Then put the AP flour and fry for a minute.
Add 1 cup water and cook covered with salt.
After it reduces to half cup, pour a cup of milk and cook till it gets slightly thick.
Serve with a dash of black pepper powder.
Serving suggestions:Serve hot with little fresh cream (optional).
If the soup seems thin, microwave a tbsp of Ap flour, mix it with 2 tbsp water and add to the soup. Then reheat again.
Original version:mushroom - 1 lb
onion - 2
butter - 3 oz
chicken stock - 2 pints
milk - 1 1/4 cup
flour - 2 oz
cream - 1/4 pint
egg yolk - 2
salt, pepper - to taste
Method:Prepare by the above method, but puree 70% of mushroom after sauteing. Replace water by chicken stock.
For garnishing, saute remaining chopped mushrooms in butter and add.
Sprinkle a dash of paprika powder before serving.