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Ceamy Mushroom Soup

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Number of Votes 2
Number of times Viewed 9132
Comments 0
Rating 5/5.0
Occasion: Any   Total servings: 2-3
Cuisine: Pakistani   Calories:
Effort: Easy   Pre-Prep time:
Best for: All   Preperation time: 15 min
How to serve: Hot    

Ceamy Mushroom Soup recipe by Nazia Nazar at
Creamy mushroom soup tastes great in chilled winter and serves as a great appetizer.

200 gms fresh mushrooms
2 medium sized onions
300 ml milk
2 bay leaves
5-6 peppercorns
4 cloves
2 tbsp butter
1 tbsp refined flour (maidaClick to find more about maida)
1 cup fresh cream
SaltClick to find more about Salt to taste
1 tsp white pepper powder
A pinch nutmegClick to find more about nutmeg powder

Clean and wash the mushrooms. Slice four to five pieces. Roughly chop the remaining mushrooms and onions.
Boil milk alongwith bay leaves, peppercorns and cloves. Strain and keep the milk. In a pan melt the butter. Add chopped onions and chopped mushrooms and cook till they are soft.
Add the flour and saute till there is no raw flavour coming from flour, taking care that the flour does not get burnt.
Pour the milk slowly and stir continuously to avoid lumps from forming. Cook for five minutes. Puree the mixture when a little cold.

(Note: Do not puree it to a very thin consistency.)

The soup should have a smooth texture. Bring it to a boil, correct the consistency by adding more milk if required. Add the cream (reserving a little for garnish), saltClick to find more about salt, pepper powder and nutmegClick to find more about nutmeg powder. Stir well, serve hot, garnished with mushroom slices and cream.

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