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Winter calls for warm comforting soups, although, here in Karachi, we seem to have ever-lasting, tormenting summers. Even at the beginning of November, we are comfortable in our summer lawn shalwar kameez and still sweating.
Although, mornings are cool now. But that doesn't stop soup lovers from enjoying the soup. We enjoy hot soups in summer too sitting in our Air conditioned room, although, winter calls for mellow and mild soup.
In summer, tomato soup, Chicken corn soup with slim chips, and cucumber soup are preferred. While in winter, Khurdi (bone soup with milk), almond soup, and coconut soup with sweet corn taste better.
Here's another mild chicken mushroom soup with creamy touches. The soup tastes better the next day so make a large batch that you can enjoy afterward. Mushrooms and baby corn make good friends so do add baby corn if you can grab a few.
I'm using canned mushrooms which are easily available here but fresh once is best. I have kept the soup simple and thin but you can add more cream or a few tablespoons of evaporated milk. Add thyme, and parsley or experiment with new herbs and let me know too in the comments.
How to make it?
We start by making a puree of mushrooms. This will form the mushroom base of the soup. Fry all ingredients in a thick pot on medium heat for 5 minutes. Add garlic too.
Mushrooms are fried and ready for puree.
Then pour the water from a mushroom can that has most of the mushroom flavors. This will also cool down the mixture. Blend into a smooth puree.
We start soup making by frying flour in butter. Gradually, add chicken stock and keep stirring to break the lumps.
Also pour in the remaining chicken stock, mushroom slices, and mushroom puree.
Next add all the remaining ingredients, oregano, (if using)black pepper, sugar, salt, and cream.
Simmer for 20 minutes until you see a layer of butter on top of the soup. Serve hot.
For mushroom puree
- 3 tablespoon butter
- ¾ can mushroom, cut into pieces (reserve can water)
- 1 small onion, chopped
- 2 tablespoon garlic, chopped
- 4 tablespoon butter
- 4 tablespoon plain flour
- 4 cups chicken stock, homemade
- 2 cups milk
- 200 ml cream
- 1 tablespoon sugar
- ½ teaspoon freshly grounded black pepper
- ¼ teaspoon oregano powder, optional
- ¼ can mushroom, sliced
- salt to taste
For Mushroom puree
- In a pot add mushroom, onion, garlic and butter. Fry for 5 minute on medium flame.
- Add mushroom can water. Transfer mixture to blender and blend it into a smooth puree.
- In the same pot fry flour in butter for 1 minute and pour chicken stock gradually breaking the lumps.
- Next add milk, cream, salt, pepper, sugar, oregano and mushroom slices.
- Simmer on low heat until thick.
- Serve hot.
- Fresh mushroom tastes best.
- You can add baby corns or corn, thyme, parsley too.
- Make it creamier with extra cream or evaporated milk.