Mushroom Soup

Ingredients:

Button Mushrooms – 200 gms
Onion – 2 ( finely chopped)
Milk – 400ml
Butter – 1 tbsp
Wheat Flour – 2 tbsp
All Purpose Flour / Maida – 1 tbsp
Bay Leaf – 2
Cloves - 2
Pepper Corns – 4
Pepper Powder – to taste
Salt – to taste


Cooking Instructions:



Clean the mushrooms with a damp cloth and chop the caps and stems. Take 5 pieces of mushroom and slice it into thin pieces and keep aside.

Pour the milk in a pan along with bay leaf, pepper corns, and cloves. When the milk starts to boil well, switch off the flame and strain the milk in a bowl.

Now, heat up the butter in a medium pan and add chopped onions to it and cook until they're soft but not browned. Next add the mushrooms to it, and cook over a high heat for 3 minutes whilst stirring constantly. Sprinkle the wheat and all purpose flour over the mushrooms and mix well to combine. Stir in the flour and mix well, making sure all the mushrooms are well coated and stir it until the raw flavor of the flour leaves off the dish. Add the strained milk to it now and stir continuously so that no lumps are found. Cook for about 5 minutes and switch off the flame. Switch off the flame now and Let it cool for few minutes. Blend this mixture well in a mixie until it is smooth or with a blender.

Pour this mixture again in a pan and season with salt and pepper and reheat until boiling. It’s ready to serve. Garnish it with finely chopped coriander leaves.Serve it hot.