I lived in Pakistan throughout my early life. Most of our cuisine consisted of masala curries which we call Salan, pilaaf (rice cooked in different broths) and sweets ( meethai). Salads were always a side, a small side and soups were not common. The only soup I knew as a child was chicken corn soup. It never occurred to me that other cuisines could have soups as well.
My first taste of cream of mushroom was from a can and I hated it. It was thick, salty and bland at the same time. The second time I had it was in the form of cream of mushroom risotto by a very good cook. This convinced me to try it again in different places. I tried cream of mushroom, cream of broccoli (bread bowl soup), cream of corn etc.Now it is one my favourite hearty gf lunch staple.
My cream of mushroom is the healthier version of whats out there.
Sauté 2 cups of mushroom in a Wok as the mushrooms need surface area so they can brown in a table spoon of butter.
Broil 1 cup of mushroom in the oven with a tbsp of olive oil for 15 min and set them aside. Once mushrooms in the wok have started to brown and lolook smaller than before, add 2 cups of broth. I added chicken broth that I froze beforehand for soup-making :).
I made this broth with cuts of chicken that we usually don't eat, neck, wings etc. I put 3 cloves of garlic, 3 cloves, 5 black pepper, I/4 tsp to cinnamon..this added a lot of earthiness to my earthy mushrooms.
Once the broth melts and starts to boil, taste it and add pepper, salt, garlic powder to taste. Tranfer the mushrooms woth broth to a big pot. Then add 1 cup of 1% milk to cool it down and turn the heat off. Then blend everything with a hand mixture.
ROUX
In a different pot melt a tbsp of margarine and add 2 tbsp of gluten free flour on a medium heat. This is called making a roux. Once the flour changes color from off white to beige, add a ladle of your blendid mushroom broth to the roux. Once that is mixed well, add that back to the soup.
Let the soup simmer for 10 mins and then add the broiled mushroom and simmer for 5 more minutes.
* If the soup consistency is not thick enough you can substitute 1% milk with full fat or e even cream. Or if you want the thickness without thd heart attack. Add tbsp of corn flour in 1/4 cold water and add that to the soup. Let it dimmer until it is the right consistency.
Serve the bowl of soup with thin slices of mozzarella on top with a sprinkle of Parmesan and chopped basil.
It made four servings.
My first taste of cream of mushroom was from a can and I hated it. It was thick, salty and bland at the same time. The second time I had it was in the form of cream of mushroom risotto by a very good cook. This convinced me to try it again in different places. I tried cream of mushroom, cream of broccoli (bread bowl soup), cream of corn etc.Now it is one my favourite hearty gf lunch staple.
My cream of mushroom is the healthier version of whats out there.
Sauté 2 cups of mushroom in a Wok as the mushrooms need surface area so they can brown in a table spoon of butter.
Broil 1 cup of mushroom in the oven with a tbsp of olive oil for 15 min and set them aside. Once mushrooms in the wok have started to brown and lolook smaller than before, add 2 cups of broth. I added chicken broth that I froze beforehand for soup-making :).
I made this broth with cuts of chicken that we usually don't eat, neck, wings etc. I put 3 cloves of garlic, 3 cloves, 5 black pepper, I/4 tsp to cinnamon..this added a lot of earthiness to my earthy mushrooms.
Once the broth melts and starts to boil, taste it and add pepper, salt, garlic powder to taste. Tranfer the mushrooms woth broth to a big pot. Then add 1 cup of 1% milk to cool it down and turn the heat off. Then blend everything with a hand mixture.
ROUX
In a different pot melt a tbsp of margarine and add 2 tbsp of gluten free flour on a medium heat. This is called making a roux. Once the flour changes color from off white to beige, add a ladle of your blendid mushroom broth to the roux. Once that is mixed well, add that back to the soup.
Let the soup simmer for 10 mins and then add the broiled mushroom and simmer for 5 more minutes.
* If the soup consistency is not thick enough you can substitute 1% milk with full fat or e even cream. Or if you want the thickness without thd heart attack. Add tbsp of corn flour in 1/4 cold water and add that to the soup. Let it dimmer until it is the right consistency.
Serve the bowl of soup with thin slices of mozzarella on top with a sprinkle of Parmesan and chopped basil.
It made four servings.
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| Simmer with broth |
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| Adding a ladle to the roux |
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| GF ROUX |
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| Its Done! |
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| Warm, earthy, delicious |
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