Cream Of Mushroom Soup

Recently at a seminar I tasted Cream of Mushroom Soup and was very much intrigued by it. The one I tasted was loaded with calories thanks to the generous addition of Fresh Malai | Cream and empty calories in terms of Maida | Refined Flour as thickening agent! Being my Amma's daughter, I obviously was recreating this wonderful soup with all possible healthier alternatives! The following method was finally approved by my satisfied mind and then with the newly framed theory set out to put it to practice! And viola! an instant hit! 

The goodness of Oats and low fat milk and the method of using the mushrooms along with a blend of spices did the magic and a new improved healthier avatar of Cream of Mushroom Soup was created! Amma Appa love it and this is added to our list of Soups!

INGREDIENTS

200 gms Button Mushrooms

3 cloves Lahsun | Garlic, finely chopped

1 Onion, finely chopped

1 Tej Patta | Bay Leaf

1 Lavang | Clove

1 tsp Oats, roasted and powdered

1 cup Milk

2 tsp Basil, dried

2 tsp Oregano, dried

1 tsp Kali Miri | Black Pepper, freshly crushed - to taste

1 tsp Fresh Dhania | Coriander Leaves, finely chopped

1 tsp Olive Oil

To taste Salt

METHOD

• Clean the mushrooms well with tissue paper. Keeping 1 mushroom whole, finely chop the rest.
• In a non stick pan heat 1/2 tsp oil, add cloves, bay leaf and saute till they become fragrant and add chopped onions and garlic. Saute till onions become translucent.
• Add chopped mushroom and saute till they release water.
• Once the water has evaporated, add freshly ground pepper and saute for few seconds and turn off the gas. Keep aside to cool.
• Once cool, remove the bay leaf and grind this to a smooth puree adding milk when required. Keep aside.
• In the same non stick pan heat remaining oil and saute the whole mushrooms with little freshly ground pepper for a minute. cover cook for 2 minutes and then switch off the gas and transfer the mushrooms to a plate.
• In the same non stick pan, add the puree and on a low flame let this cook for 2 minutes.
• Add oats powder and stir for a minute. 
• Add basil and oregano, stirring continuously.
• Adjust consistency by adding water and when this comes to a boil, switch off the gas.
• Transfer to serving bowl and garnish with  a pinch of freshly ground pepper, chopped dhania leaves and sauteed whole mushroom.
• Serve hot.

A great evening on a cold winter night with this exotic Cream of Mushroom Soup!

We have used:
1. Quaker Oats
2. Keya Basil - Freeze dried
3. Keya Oregano - Freeze dried
4. Borges Olive Oil Light
5. Tata Salt Lite

Share on Google Plus

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.