Thursday, June 2, 2011

Mushroom Soup

To go with the mushroom soup, I prepared a simple salad as well as served it with some plain grilled bread slices.  Not wanting anything on the heavy side, this was what we had for dinner.  By the way, the creamy and thick mushroom soup was also filing enough. You can also served this soup as a tasty starter dish for an elegant dinner party or simply as a delicious supper dish. 

300g white button mushroom - sliced
5 garlic - chopped
40g salted butter
Water- as needed
Milk as needed
Salt and pepper to taste

For The Salad
1/2 (abt 85g) carrot - sliced into thin stripes
1/2 (abt 70g) green capsicum - sliced into thin stripes
10 cherry tomatoes - cut into 2 pieces
90g green coral lettuce (or any other will also do) - arrange on a corner of a serving plate.
3 tbsp olive oil

1/2 tbsp mayonnaise
2 tbsp Thai chilly sauce (or any type of chilly sauce)
1 small bunch of coriander leaves -half shredded and the other, pull out the leaves.
salt and pepper to taste

When oil is heated, saute the mushrooms and garlic to soften.  This will take about 5 mins or so.
Remove from heat and let it cool down.
Add into a blender with 1/2 cup of water.  Blend until a thick creamy paste is the outcome.
Pour into a pan, add butter, salt and pepper.
Let it simmer over low heat.  Add water or more (abt 1 cup) if you prefer the soup to be more diluted.
Once small bubbles appear, pour into a serving bowl.
Top up with some coriander leaves and drizzle the milk over.
As for the salad, mix all the ingredients and toss.
Grill the bread slices (I used the portable grill).
Serve the soup with the salad added on top of the lettuce leaves and with the grilled bread slices.
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