My family is a huge fan of mushrooms and it is on our shopping list every week. I love to try out variety of dishes with mushrooms and apart from the finger licking delicious Mushroom Chettinad, I always make this soup specially for the kids.

They both love it very much and my daughter tells me, Amma you become a chef when you grow up okay. You make such delicious foods for us. Her innocence melts my heart. As much as a naughty girl that she is, her compliments keeps me going.

This soup is very easy to make and hardly takes 15 mins. I make this in the evenings for them as a healthy, tummy filling snack. Hope you all try it too. Happy and healthy cooking!

RECIPE:

Ingredients: { Serves 2}

1/4 Cup thinly sliced Mushrooms

1 Cup full fat Milk

1/2 inch Ginger piece, finely chopped

2 cloves of Garlic (optional), finely chopped

1/2 a medium sized Onion, finely chopped

Pepper powder to taste

Salt to taste

1 Tbsp fresh Cream (or substitute with 1 Tbsp corn flour with 1 Tbsp milk)

1 Tbsp Butter or oil

Step by step recipe:

1. Heat butter in a pan and add ginger, garlic and onions. Fry till the onions turn translucent.

2. Now add thinly sliced mushrooms and keep sauteing till mushrooms cook ie for about 5 mins.

3. Pour in milk after keeping the flame to low and allow the soup to come to a boil on low flame. Else the milk might burn.

4. Now add cream and mix well. Allow it to cook on medium flame till it thickens which will take 5 to 10 mins.

5. Add salt and pepper. Mix well and serve hot.

Notes:

* I sometimes skip garlic if I don’t have. Ginger and onions give a wonderful flavour to it. So don’t skip it.

* Don’t add more mushrooms than mentioned for 1 cup milk. Else it will be a curry instead of soup.

* If you want to make in more quantity, just double the measurements.

* Be sure to cook the mushrooms before adding milk. Also, low flame is important after adding milk so that the soup does not burn.

* I don’t have cream in my pantry most times. So I substitute with 1 Tbsp corn flour + 1 Tbsp milk. Just mix together without lumps and add when the milk boils instead of cream. Gives the same texture and taste.

* Please use full fat milk for this recipe. Else the soup will be watery.

* Garnish with coriander leaves if available.

* I used button mushrooms for this recipe. You can also try Mushroom Chettinad.