Mushroom Soup

One of my life’s great joys is to invite people over for Lunch or Dinner; or Iftar since it’s Ramadan. It is now commonly know among my family and friends, that I need a minute or two, before serving food, to shoot the table setup and the food; You know, duties of Instagram !

However, during Ramadan, I find it hard to ask people to wait before they can eat after fasting for 15 or 16 hours and feeling hungry. So, I am missing some of my Ramadan Iftar photos.

Here is one of the dishes I served for iftar 2 days ago! 

Mushroom Soup. I developed an old recipe of mine and made it even tastier 

Do you want the recipe? Scroll down to see it. 

Ingredients:

Servings : 6 persons

Prep Time : 20 mins

Cooking Time : 30 mins

• 1 kg of fresh mushroom ( you can use different kinds together)
• 1 large onion chopped finely
• 6 garlic cloves chopped
• 6 cups chicken or beef broth
• 1.5 tsp salt
• 1 tsp thyme
• 1 tsp oregano
• 1/2 tsp rosemary
• 2 TBsp flour
• 2 TBsp olive oil or butter. 
• 1 cup fresh cooking cream
• This is optional if available 1/2 tsp truffle salt and 1 TBsp truffle oil. 

Instructions:

1. In a pot add butter or olive oil with chopped garlic and onions and cook until caramelized. 
2. Add chopped mushrooms ( leave a couple of mushrooms aside)  with black pepper and salt,and cook until they reduce in size.
3. Add flour and mix together 
4. Add broth and herbs and let the soup boil for around 15 mins.
5. Leave it to cool 5 mins. Remove a cup aside and blend the rest using a hand blender.
6. Once all blended add the cup of unblended soup and stir together. 
7. In a pan add the rest of the mushroom sliced finely add truffle oil l* and truffle salt and sauté together. 
8. Add them back to the soup along with the cooking cream and let the soup boil for 5 mins.
9. Serve it hot 🙂 

Notes:

*In case you don’t have truffle oil u can substitute it with olive oil.