Mushroom Soup

INGREDIENTS

• Fresh Mushroom- 200 gms
• Onions - 2 medium
• Milk - 300 ml
• Bay Leaves -2
• Pepper corns - 5-6
• Cloves - 4
• Butter - 2 tbsp
• Maida - 1 tbsp
• Fresh cream- 3/4 cup
• Salt - to taste
• White pepper powder - 1/2 tsp
• Nutmeg powder - a pinch

METHOD

1. Clean and wash the mushrooms. Slice four to five pieces. Roughly chop the remaining mushrooms.
2. Roughly chop the onions.
3. Boil the milk along with bay leaves, peppercorns and cloves. Strain and keep the milk hot.
4. In a pan, heat the butter. Add the chopped onions and chopped mushrooms and cook till they are soft.
5. Add the flour and saute till there is no raw flavour coming from the flour, taking care that he flour does not get burnt.
6. Pour the milk slowly and stir continuously to prevent the lumps from forming.
7. Cook for 5 minutes. Puree the mixture when a little cold; donot puree it to a very thin consistency. The soup should have a smooth texture.
8. Bring it to boil, correct the consistency by adding more milk if required. Add the cream (reserving a little for garnish), salt, pepper powder and nutmeg. Serve hot garnished with mushroom slices and cream.