Creamy Mushroom And Coriander Soup

Soups come in various flavors from creamy to tasty to downright healthy. This is a shot at the healthier side of soups, loaded with Vitamin D and Iron. Kids hate (at least mine do) mushrooms and coriander leaves, and this creamy mushroom soup will wash all the healthiness straight down their tummies. So try this healthy and creamy mushroom soup and share your comments.

You may also like my other soup recipes such as Chicken Talumein Soup and Sweet Corn Chicken Soup for non-vegetarians and Pumpkin Soup, Carrot Soup, Beetroot Soup, Cauliflower Soup, Broccoli Soup and Spinach Soup.

Creamy Mushroom Soup

Furthermore, I would like to share some of my suggestions for making creamy mushroom soup. Firstly, try to buy good quality of mushrooms. Mushrooms are fresh if they are firm and plump. Also, avoid slimy or spotted mushrooms. The gills on the underside of the button mushrooms should be tightly closed.

They grow low to the ground and tend to still be a bit dirty when sold in the market. So use a damp cloth or paper towel to wipe each mushroom. Then you can lightly rinse the mushrooms with cool water and pat dry with paper towels, but don’t soak the mushrooms. Because they absorb water.

Finally, reserve some cooked mushrooms for garnishing. So don’t use the fresh one. Adding coriander leaves gives a nice aroma and also it is wonderfully rich in iron.

Creamy Mushroom Soup 2016-11-24 07:53:45

Serves 2    Creamy Mushroom Soup is a shot at the healthier side of soups, loaded with Vitamin-D and Iron.                              Print        Prep Time   00:05        Cook Time   00:15        Total Time   00:20

Prep Time   00:05        Cook Time   00:15        Total Time   00:20                      Ingredients

1. button mushroom -250g
2. 1/4 cup fresh coriander leaves
3. onion -50g
4. garlic pods -2
5. black peppercorns -1/2 tsp
6. salt as needed
7. olive oil -1 tbsp
8. butter -1 tbsp
9. cream -1 tbsp          Instructions
10. Firstly, cut onion and mushrooms lengthwise.
11. Then chop garlic roughly.
12. Meanwhile, heat a pan over medium heat, add olive oil and butter.
13. When the oil heats, add garlic, fry until browned.
14. Then add onion, saute till they become transparent.
15. Then add mushroom, coriander leaves, peppercorns and salt, saute well until the water oozes out from the mushrooms.
16. Reserve some mushroom for further use (for garnishing).
17. Then pour 2 cups of water, cover and bring it to a boil.
18. Then reduce to a simmer for 10 mins or until mushrooms are fully cooked.
19. Let the soup cool for a few minutes then transfer to the blender.
20. Blend  in batches until smooth.
21. Then return to the pan over low heat, add cream, stirring, cook until heated through. If it is too thick, add some hot water.
22. Finally, garnish the soup with reserved mushroom and coriander leaves.
23. Now tasty creamy mushroom soup is ready to serve, Serve hot.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Creamy Mushroom And Coriander Soup

Serves 1
Prep Time: 00:05
Cook Time: 00:15
Total Time: 00:20

Ingredients

• 250g button mushroom
• 1/4 cup fresh coriander leaves
• 50g onion
• 2 garlic pods
• 1/2 tsp black peppercorns
• as needed salt
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tbsp cream

Instructions

• Cut onion and mushrooms lengthwise.
• Chop garlic roughly.
• Heat a pan over medium heat, add olive oil and butter.
• When the oil heats, add garlic, fry until browned.
• Add onion, saute till they become transparent.
• Add mushroom, coriander leaves, peppercorns and salt, saute well until the water oozes out from the mushrooms.
• Reserve some mushroom for further use (for garnishing).
• Pour 2 cups of water, cover and bring it to a boil.
• Reduce to a simmer for 10 mins or until mushrooms are fully cooked.
• Let the soup cool for a few minutes then transfer to the blender.
• Blend in batches until smooth.
• Return to the pan over low heat, add cream, stirring, cook until heated through. If it is too thick, add some hot water.
• Garnish the soup with reserved mushroom and coriander leaves.
• Serve hot.

By Santhi Therese
The Indian Claypot