Creamy, garlicky mushroom soup drizzled with lots of hot oil…spicy, warm and irresistible when the temperature takes a plunge.
2o degrees F outside; I sat curled up on the couch wishing the genie would bring me a warm bowl of soup. Wishes often do not come true, so I had to push myself up to go make the warm bowl of soup. No one other than me appreciates mushroom in my home. Why?!! I don’t know. Good for me for I do not have to share it with any one I love my mushrooms.
Here is the soup I came up with, no recipe followed. I think the taste was much enhanced with the use of the Spicy Sesame Oil.
Garlic Mushroom Soup
Ingredients: (serves about 3)
- 1 Whole Garlic or 1 Roasted Garlic,
- 3.5 – 4 Cups Sliced Button Mushrooms
- 1 Cup Milk or 1/2 Cup Milk + 1/2 Cup Cream (if you want to indulge)
- 2 Tablespoons Flour
- 1 Medium Onion, chopped
- Black Pepper + Crushed Pepper (adjust amount to taste)
- 2 Tablespoons Olive Oil or Tangy Hot Oil or Hot Chile Oil
- 2 Cups Water/Stock (or as much as you need)
- Green Onions/Scallions, Finely Chopped (For Garnish)
- Red Pepper Flakes (For Garnish)
- Thyme (for Garnish)
- Tangy Hot Oil or Hot Chile Oil (For Garnish) – [I made the Hot Chile oil using Sesame Oil with crushed pepper]
- Lemon Juice (Optional)
(If you are using the roasted garlic, mash it and set aside).
Heat 1 tablespoon of oil; fry the garlic till golden. Add the sliced mushrooms to the same pan; fry them at high heat along with the garlic till they are roasted light brown. Remove them from the pan, and set aside. Separate some of the roasted/fried mushrooms for adding them to the soup later for a chunky texture or for garnish.
In the same pan add the the rest of the oil, and the onions and cook them at medium heat till they are clear and softened. Add the thyme, salt and black pepper, crushed red pepper to the pan with the onions. Cook them at medium heat for about 5 minutes.
Sprinkle the flour and stir it in the above mix. Add half of the milk and simmer for about 2-3 minutes at low heat. Add the mushrooms (other than the part that was set separate for later) and the mashed roasted garlic, if you are using and cook everything together for 3-4 minutes.
Switch off the heat and carefully blend the in ingredients in the pan with an immersion blender, or transfer everything to a blender and blend till it is pureed. (I left mine slightly coarse; as I like the texture that way). If you want it creamy, make a smooth and creamy blend.
Return to the pan, add rest of the milk, water and the rest of the mushrooms. Simmer at low for about 10 more minutes. Remove from heat and squirt a teensy bit of lemon juice.
Ladle into individual bowls. Generously drizzle the Spicy Oil on the soup.
Serve warm garnished with Crushed Pepper, Scallions and Thyme.
Earthy, peppery, meaty and creamy ; a big burst of taste and flavor. Any time you make a mushroom soup, do not forget to use your herbs and some spicy oil. A perfect dinner soup for chilly nights. Enjoy!
The Soup is being sent over to Meeta’s Monthly Mingle:Soup, hosted by Sunshinemom of TongueTicklers.