Creamy Mushroom Soup


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Healthy and tasty soup made from the cream of mushrooms and broth of other vegetables.

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Creamy Mushroom Soup recipe - How to make Creamy Mushroom Soup

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3 tbsp oil for sauteing
2 cups chopped onions (2 medium ones)
3 to 4 cloves of garlic (lehsun), crushed
1/4 cup barley (jau)
1/4 tsp nutmeg (jaiphal) powder
1 1/2 lb. mushrooms (khumbh) , wiped clean with a damp towel, stems trimmed
8 cups Vegetable Broth
1/2 cup chopped parsley
salt and pepper to taste

  1. Sauté onions and garlic in a large heavy pot in oil or water.
  2. Add barley and nutmeg and cook for 1 minute, stirring.
  3. Add chopped mushrooms, broth and sherry.
  4. Bring to a boil, reduce heat and simmer for 40 minutes.
  5. Add parsley and cool soup slightly.
  6. Purée soup in batches in a food processor or blender until very smooth.
  7. Return to the pot and season with salt and pepper.
  8. Reheat and serve garnished with more sliced mushrooms.

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This recipe was contributed by padmadwivedi on 23 Jan 2005

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