Chunky Mushroom Soup

Ingredients

• 8-10 button mushrooms, roughly chopped
• 2 tablespoons butter
• 1-2 spring onion bulbs, finely chopped
• Salt to taste
• Crushed black peppercorns to taste + for garnishing
• 2-3 tablespoons refined flour (maida)
• 1½ cups vegetable stock
• 1½ cups milk
• 2 tablespoons fresh cream
• 2 tablespoons grated processed cheese + for garnishing
• 1 spring onion greens, finely chopped + for garnishing
• 1-2 fresh thyme sprigs

Method

1. Heat 1 tablespoon butter in a non-stick pan, add spring onion and sauté till translucent. Add mushrooms, mix and sauté for 2-3 minutes.
2. Add salt and crushed peppercorns and mix well. Transfer onto a plate and set aside.
3. Heat remaining butter in the same non-stick pan, add flour and sauté for 1-2 minutes or till light golden.
4. Add stock, mix and cook, stirring continuously, for 1-2 minutes or till thick. Add milk gradually, mix and bring to boil, stirring continuously.
5. Add sautéed mushroom mixture and mix well. Add salt and crushed peppercorns and mix. Add cream, mix and cook for a minute.
6. Add cheese, spring onion greens and torn thyme, mix and switch off heat.
7. Serve hot garnished with some cheese, spring onion greens and crushed peppercorns.

Nutrition Info