Happy New Year......

Enough and more has been said about soups. Warms the body and comforts the soul. Equally popular among dieters and foodies. Technically an appetizer but can be tweaked to make it a main course dish.

Mercury has been dropping steadfastly and soups continue to hold forte at my dinner table. It is therefore obvious that my posts too would center around them. A soup and sandwich combo is also way easier to put together( with fewer dirty dishes at the end) than most other meals.

This time it is mushroom which I love in any form, pizza topping, as Chinese chilli, Indian curries, in pulaos. Actually in just about anything. The World though is clearly divided into two groups, those who love mushrooms and those who hate the vegetable. Thankfully for me even the boys love mushroom, in terms of popularity Broccoli tends to be a notch higher.

Mushroom Soup

Ingredients

Mushroom: 200 grams/one packet of mushroom, chop them fine

Onions: 2/3 medium sized ones chopped

Milk: 1 cup

Salt: To taste

Pepper: 2 tsps, freshly ground

Oil: 1 tsp

Method

Quite like how you make the Cream of Broccoli soup except that here you puree only part of the mushrooms.

Heat oil in a kadai, add the onions and fry till they turn glassy. Next add the mushrooms and fry for a few minutes.

Scoop out a little bit from this( about 2 tbsps) and puree it in a blender. Add it back to the kadai. Add one cup of milk and one cup of water. Give it a boil and then simmer on low. Add some salt and pepper to it. If you like your soup even thicker you could add a tsp of maida or cornflour to the same.

Serve hot.

Add some boiled, cubed chicken to the leftover mushroom soup, thicken it a little more with the flour and you have your very own Chicken Stroganoff, with hardly any effort.

This is my last post for the year. Wishing all of you a very happy food-filled year ahead.

Bon Apetit and Happy Cooking!