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Light, rich and creamy mushroom soup with a tinge of oregano, perfect as a comforting meal with toasted bread or croutons!!
Heat oil and butter in a deep saucepan or pot. Add onions and garlic and saute for a few minutes till the onions are soft and the raw smell of the garlic is gone.
Add the slit green chilli and chopped mushrooms and sauté on medium low for a few minutes till the mushrooms are slightly cooked.
Add the dried oregano and fry for a few seconds.
Stir in the flour and saute on medium till it is lightly browned.
Turn off the heat and let cool slightly.
Take half of the mushroom mixture in a blender jar.Add this to the rest of the mixture in the pan for a chunky soup with bits of mushrooms! If you like a smooth and creamy soup, blend the whole mixture.
Blend with a little water to a fine paste.
Return the mushroom paste to the pot and add some water after rinsing the blender jar. Mix well, adding about ½ cup of water.
Whisk in the milk and add salt to taste. Bring to a boil.
At this stage, if you feel the soup is thick, add some water. Dilute with more water till you get the consistency you want. Taste for salt and simmer for about 5 to 7 minutes. Sprinkle with black pepper powder; give it a good stir.
Serve hot creamy mushroom soup, garnished with finely chopped green onions, along with toasted bread or croutons!
For a totally vegan creamy mushrooms soup, substitute, milk with almond, coconut or soy milk and avoid the butter; use only oil.
SERVING: 2
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
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Ohio
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Item(s) Subtotal: ₹689.00
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Total: ₹689.00
Grand Total: ₹689.00
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