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Mushroom Soup

Mushroom Soup 

There's nothing more satisfying than a bowl of soup at the comfort of our own pace. In this recent frigid weather there's no better way to warm up one's soul. On bowl of soup provides a good balance of carbohydrates, protein and fat as well as vitamins and minerals to keep s active all day. A very versatile food that can be fixed up with any ingredient at the comfortable of your kitchen.

When the days grows short and the air is crisp we are normally inspired to step into the kitchen and get cooking. These long chilly nights are vastly making this creamy simple satisfying" Bowl Of Mushroom Soup". This is one of my favourite soups of all time. It is easy and the secret to this deep rich soup is a long slow caramelization on the key to unlock the deep earthy flavor of the mushroom.

Using a lots of fresh mushroom shallots garlic and cream if available at time to satisfy my urge to have a bowl of soup. Just walk into the kitchen throw the ingredients together , only to come out with a warm creamy bowl of comforting soup in minutes.

Ingredients for the soup:
4tbsp olive oil
4tbsp butter
2 packets of button mushrooms cleaned and rough chopped
1 cup mince shallots
1 whole garlic minced
salt and pepper to taste
3/4 tsp of dried thyme and tarragon
2 cup of warm milk milk
2 cup of water
1tbsp cornflour mixture

Preparation Methods:
Heat some olive oil and butter in a heavy bottomed pan. Once the butter in melted add the chopped mushrooms and cook until they are lightly browned. Remove 1 up of mushrooms and keep aside.. Reduce the heat to added the minced garlic and shallots. Cook for few minutes. Add the salt and herbs and the water and bring to a boil. Once the stock simmers remove from the  heat and allow the mixture to cool. Then add the mixture to a blender and puree by adding the milk slowly. Pour the blended mixture back to pot on a low flame and add the cornflour mixture slowly as you stir.. If the mixture is too thick add more milk to thin the soup to the desired level of thickness. Just the level of salt and add in the pepper. Finally add the reserved cooked mushrooms to the soup and blend well. 



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