There’s this wonderful place in Bangalore that Stalin (my husband) introduced me to, for delicious steaks in Brunton Road, The Portland Steakhouse. I call it our date night dine out restaurant. 🙂
On one such night we decided to order their ‘Mushroom Cappuccino’ soup.
By far the most delicious mush
There’s this wonderful place in Bangalore that Stalin (my husband) introduced me to, for delicious steaks in Brunton Road, The Portland Steakhouse. I call it our date night dine out restaurant. 🙂
On one such night we decided to order their ‘Mushroom Cappuccino’ soup.
By far the most delicious mushroom based soup I have ever had, purely creamy with the full flavour of mushrooms.
I decided that I would give a try to make at least half a decent mushroom soup, and then forgot all about it!!
During grocery shopping last Saturday, we picked up some button mushrooms and the light bulb in my head came on, yes, I need to try my hand at the mushroom soup.
Here’s what I did and can dare say it did come out pretty good, not as much as the original though.
And added bonus, it tastes good when it is hot and when it is cold too!
The Recipe
This recipe serves three people and is one of the easiest to whip up with the right ingredients.
Ingredients:
8 Large Button Mushrooms
1 sprig Rosemary
A pinch of Thyme
150 ml Cream
200 ml Water
1 Habanero or comparable paprika
Salt to taste
1/2 tablespoon Olive Oil
The Preparation
- Slice 6 mushrooms into thin pieces
- Chop the habanero peppers fine
- In a pan heat half a tablespoon of olive oil and sautee the sliced mushrooms, rosemary leaves, thyme, salt and peppers together till it cooks
- Add 50 ml cream to this and blend thoroughly
- Chop the remaining two mushrooms fine and sautee them lightly and keep aside
- Bring the blended mix back to heat and add water.
- Stir in the cream slowly and add the remaining sauteed mushrooms
- Bring to a boil and remove from heat.
- Delicious Creamy Mushroom Soup is ready for serving
- You could serve it hot with a piece of baguette by the side or you could chill it and serve it up cold
Ginger, Salt & Pepper 