Cream of Mushroom Soup / Kaalaan Soup

Well it was hard to resist. This was all that was left.

Ingredients:

Portabella mushrooms - 15 oz
onion- 1 big
oil - 1 tbsp
butter unsalted - 1 stick/ 1/4 lb
kosher salt - ordinary salt is also ok
black pepper grounded
all purpose flour - 1/4 cup
heavy cream - 1 cup
parsley - 1/2 cup minced

Method:

Clean the mushrooms by wiping them with a wet cloth and chop them finely.

Heat oil and 1 tbsp of butter in a pot. Add the mushroom, onion, salt and some pepper and cook for 10 - 15 mins on medium heat. Add 6 cups of water and simmer after bringing to a boil for 30 mins. Add heavy cream and parsley. The soup is ready.

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Creamy Chicken and Mushroom soup

Ingredients:


• 2 Cups fresh mushroom slices
• 60 gm Butter
• 1/4 Cup small onion dices
• 1/4 Cup flour • 1/2 tsp Salt
• 1/2 tsp Pepper
• 2 Cups Chicken broth
• 2 Cups Whole milk
• 1 Cup heavy cream
• 1/2 tsp Worcestershire sauce
• Minced chives, to decorate

Method:
•Clean and remove ends of mushroom stems and then slice mushrooms.
•Take a medium frying pan and melt the butter in it.
•Add mushroom slices and onion dices. Cook till brown.
•Mix in flour, salt and pepper.
•Transfer into a large casserole.
•Pour in chicken broth, milk, cream and Worcestershire sauce.
•Simmer over medium heat without boiling, stirring until really hot.
•Serve into individual bowls, sprinkled with chives.
•Chicken and Mushroom Cream Soup is ready.

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Mushroom peas masala

Ingredients:
200 grams Peas (Fresh or frozen)
200 grams Button
2 Large Onions (Ground to a paste)
4 Large Tomatoes (Blended to a paste)
1 Tablespoon Ginger Garlic paste
50 grams nut paste (Cashew nuts preferably, boiled for 5 minutes and ground to a paste)
1 Large Bay Leaf (Tez Patta - Indian)
3-4 Cloves (Laung )
1-2 Green Cardamom
2 Teaspoons Garam Masala
3 Tablespoons
Oil
Salt to taste
Method:
Wash the peas and boil in water for 5 minutes or till they are cooked. Drain and keep aside. Blanch the mushrooms in boiling water for 1 minute. Drain and keep aside.
Now in a wok or deep pan, heat the oil. When the oil is hot, add the Bay Leaf, Cloves and Cardamoms.
Immediately afterwards, add the onion paste, Ginger Garlic Paste and the Cashewnut paste. Keep stirring so that it does not stick to the bottom of the pan. Cook till the paste is pink/light -brown and cooked.
Now stir in the Tomato paste and cook till the tomato paste is cooked and the oil starts appearing over the gravy.
Keep stirring so that the gravy does not stick to the bottom of the pan. Now add the Garam Masala and let it flavor the gravy.
If you want the gravy to be a little more spicy, you can add some red chilli powder at this stage. Now add the cooked peas and blanched Button Mushrooms to the gravy and cover for 2 minutes. Your Matar Mushroom is ready to serve.
Serve hot with Tandoori Roti, Naan, Chapati, Paratha, Bread or with Rice

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