Light Mushroom Soup

The season of soups are here. It's comforting, it's easy.

Sharing here my first trial of mushroom soup. I really loved it and the men at home too.

When I made it, I was really out of time so I couldn't go for any 'exotic' recipe.

So yes friends I googled. Most of the recipes I found were mentioning lots of vegetables - synonym of more chopping - other recipes were really tempting but there were too many time consuming steps to follow.

So I did one by myself. It took me less than 35 minutes.

This recipe yield 4 persons

• 500 g white mushroom
• 4 cloves garlic - roughly chopped
• 1 large onion - finely chopped
• 2 tsp black pepper powder
• 1/2 cup low fat milk - you can of course go for a fatter milk - it could only taste better
• 4 tbs olive oil
• 3 cup water 

In this soup we will have the mushrooms in 2 different shapes/texture : pureed (of course it's a soup after all ) and lengthwise cut (i like to get something to chew in a soup).

Let's start the easy job ! 

• Prepare the mushrooms : Separate the stems from the heads.
• Chop the stems and the onion very finely. 
• In a pot, add  2 table spoon olive oil. When hot, add in the garlic and sauté. Add the chopped onion and some salt and sauté till it become translucent.
• Now you can add the chopped mushroom stems. Sauté till the color changes. Season with pepper.
• Add water. Lid on, bring it to boil.

****  Meanwhile ****

• In a pan add 2 table spoon olive oil. Add in the mushroom heads lengthwise cut.Cook until the mushrooms are dry and get a brown color. At this point I don't add in oil anymore  because while getting brown the mushrooms get a nice   smokey flavor as well. Season with salt. 

    Once this is done, put aside. 

**** Back to our boiled mushroom stems and onion ****

• Sieve them and conserve the stock. 
• In a blender, add milk and the sieved content. Blend well.  
• Put the mixture and the sauteed mushroom back to the stock.
• Boil the soup and let it simmer for 2 or 3 minutes.

 Increase the quantity of the stock for a runny soup or decrease for a thicker version. Check seasonings.

And here you are, perfect for an autumn supper.

You don't want it light ?  A dollop of fraiche cream, some gruyère cheese, some dry herbs like rosemary will add another dimension to the soup.