Cream of mushroom

I love soups ,and can have at any time of the day .Especially i prefer soups for Sundays ,usually after a bursting weekend  , gulping down  loads of non veg and desserts.(the part of the world where i stay week starts from Sunday !).Soups are the best as a pre lunch treat for the kids.

My kids are more than  happy at the very sight of soups ,making my woes of cooking a little bit lighter:).We first had this soup at a buffet dinner and S had become a fan of this .When I was on my grocery shopping she picked a tin of mushrooms and was saying "Mom you should try the mushroom soup this time ".

I have used cream for this particular soup to bring out the restaurant taste .If you prefer a lighter version you can substitute with milk but the taste too differs :).You can also try my cauliflower soup 

 as a healthier option .

Now lets start cooking ............

INGREDIENTS 

• 1/2 cup / 110 gms spring  onions
• 320 ml water 
• 100ml milk
• 2 tbsp cream
• 1 tin /425 gms mushroom
• salt to taste
• 2 tbsp oil

PROCEDURE

1. Heat oil in a sauce pan .Add chopped spring onions including the green part .
2. Saute it for 2-3 mints .
3. Drain the mushrooms and add to the onions ,stir it for a while .
4. Now add water to it and cover to cook the mushrooms for 3-4 mints .
5. With the immersion blender blend it to a smooth puree .
6. Switch on the flame ,add milk to the soup and bring it to a boil.
7. Switch off the flame and add cream to it and give a nice stir .
8. Your cream of mushroom is ready  to be served .

NOTES

1. For a richer taste you can add a tbsp of butter instead of oil .
2. I haven't yet tried with fresh mushrooms ,so cant say about that .
3. If you prefer you can omit the cream. 

.........................HAPPY COOKING

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