Preparation

Cup of Yum
1. Rinse or wipe white button mushrooms or cremini mushrooms. Slice of the lower part of the base stalk of each mushroom. Then chop them in halves or quarters, or slice them thin.
2. Peel, rinse and chop onion and garlic finely. Get all the other ingredients ready and set them aside.

Sautéing onions and garlic

1. Melt butter in a heavy saucepan.
2. Add the bay leaf and saute till fragrant for about 2 to 3 seconds.
3. Add the finely chopped onions and garlic.
4. Sauté stirring often on medium-low heat till the onions soften and become translucent.

Cooking mushrooms

1. Add the sliced or chopped mushrooms and saute till the mushrooms start to release water.
2. Saute till all the water dries up and the mushrooms become a light golden.
3. Add the flour and saute for 3 to 4 minutes stirring often on a low to medium-low heat. The raw aroma of flour should not be felt.
4. Then add freshly crushed black pepper and mix well.

Making mushroom soup

1. Add water first followed by milk.
2. Stir well and season with salt.
3. On a low to medium-low heat let the soup come to a gentle simmer first.
4. The mushroom soup would also begin to thicken. Stir at intervals.
5. Further simmer for about 4 to 5 minutes till the soup thickens more.
6. Then add the cream and chopped parsley.
7. Simmer mushroom soup or 1 to 2 minutes more stirring often.
8. Lastly, sprinkle ground nutmeg powder and stir.
9. Switch off the heat and pour the soup in serving bowls.
10. Serve the cream of mushroom soup steaming hot garnished with parsley or coriander.

Serving and Storage Suggestions

1. Serve the mushroom soup with a side of any sandwich or crusty bread or toast. Crostini or bruschetta also pair well. You can also serve as a starter with a pasta or pilaf main course. Enjoy the soup with a side salad of fresh veggies.
2. Keep any leftover soup for 1 to 2 days in an airtight container in the refrigerator. The consistency will thicken more after refrigeration. Add a splash of water while reheating to loosen the consistency.