Monday, November 5, 2007
Cream of Mushroom Soup
There's this wonderful restaurant in Singapore called Marché on Orchard Road which is rather different from the others. They have several stalls where they make pizzas, pastas, stir-frys, rostis, have an array of soups, salads, desserts, crepes both savoury and sweet, waffles and so on... We just have to walk around, pick whatever we like and get to see everything being made right in front of our eyes. The entire setting is very nice and it used to be one of our favorite places. I particularly liked their Rosti with a dollop of sour cream, their earthy mushroom soup and their dessert crepes.
When I made this mushroom soup based on a recipe I have from a book that my cousin gave me, it tasted exactly like the one that I had at Marché, and was an instant hit. This is a crowd pleaser for sure and is a favorite with kids too. If you feel indulgent, substitute the milk with cream but I've never had the need to do so, because this is very satisfying as is.
CREAM of MUSHROOM SOUP
Mushrooms (white button) - 1 pack (8 oz), chopped
Vegetable stock - 2 cups
Olive oil - 1 tbsp
Onion - 1/4, chopped
Celery - 2 stalks, chopped
Italian seasoning - 1/4 tsp
Red chilli flakes - 1/2 tsp
Milk - 150 ml
Flour - 1 tbsp
Salt and pepper to taste
1) Heat oil in a deep pan, add onion, celery and sauté for a few minutes. Later, add mushrooms and continue to fry till cooked down.
2) Stir in the flour. Then add the italian seasoning (or mixed herbs) , red chilli flakes, salt and the vegetable stock along with required amount of water. Bring this to a boil and then reduce flame, allow to simmer for about 30 minutes.
3) Remove from stove and allow this to cool slightly. Puree this along with the cold milk. Make it smooth or slightly coarse based on your preference. At times I keep aside 2-3 tbsp of the mixture (without blending it) so as to lend some texture to the soup.
4) Return to pan and let this heat through, adjust salt and pepper to taset. Now you are ready for a warm, comforting mushroom soup.