Soup is a primarily liquid food, generally served warm or hot, that is made by combining ingredients such as vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Traditionally, soups are classified into two main groups: clear soups and thick soups.
Thick soups are classified depending upon the type of thickening agent used: purees are vegetable soups thickened with starch; butter, and cream. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid than stews.
Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms and/or mushroom broth are added. It is well known in North America as a common type of condensed canned soup. Cream of mushroom soup is often used as a base ingredient in casseroles and comfort foods. This use is similar to that of a mushroom flavored gravy. Check out he recipe below and enjoyyy this soup in this winter.
15-20 Button Mushrooms
1/4 Cup Sweet corn
1 tsp Oil
1/2 Cup Sliced Onion
Salt to taste
Crushed black peppercorns to taste
2 White bread slices
1 Cup Milk
Fresh parsley or Coriander for garnishing
1. Heat oil in a non-stick pan. Slice onion and add to the pan and saute well.
2. Roughly slice mushrooms and add to pan, toss well. Add salt, crushed peppercorns and toss to mix. Cover and cook for 2-3 minutes. Remove from heat and cool.
3. Cut bread slices into squares and place in a grinder jar along with sauteed mushroom mixture. Add little water and grind into a thick smooth puree.
4. Heat a non-stick pan. Transfer mushroom puree in it, add required amount of water and mix well. Add milk, stir to mix and simmer for 2 minutes.
5. Transfer soup into serving bowl. Sprinkle corn kernels on top, garnish with parsley or Coriander and serve piping hot.