Mushroom and Peas Soup

Name: How to cook Mushroom and Peas Soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Kumkum Chatterjee

Mushroom and Peas Soup

#WS #week5 #mushroom #peas #cornflour #freshcream Winter calls for a cozy bowl of hot and delicious soup. This Mushroom and Peas( Matar) Soup is loaded with flavour and combined with butter, fresh cream along with heavy whipping cream, corn flour and herbs, it makes the most luscious base for a comforting breakfast or an appetizer along with toasted garlic bread . In this Winter Series Special #week5, I have combined mushroom from #week4, matar/peas from #week1, corn flour from #week5, fresh cream from #week2, to make this creamy and flavourful hot bowl of Mushroom and Peas Soup.

Ingredient

Food ration :

4 servings

Cooking time :

30 minutes

1 cup

button mushrooms sliced

1/2 cup

green peas

big cloves garlic minced

2 tsp

Corn Flour

2 tbsp

fresh cream

2 tbsp

Heavy Whipping Cream

2 tsp

butter

1/2 tsp

black pepper powder

1/2 tsp

thyme

1/2 tsp

Italian Seasoning

1 tbsp

parsley or cilantro

Cooking instructions

* Step 1

Chop the mushrooms into small cubes.Clean, wash and drain water.Mince the garlic. Heat a pot or wok.Melt butter.Add garlic and saute till aromatic.Add mushrooms and saute for 2-3 minutes.

* Step 2

Add green peas (fresh or frozen),3-4 cups water and boil for 5 minutes.Mix corn flour with water to make a smooth slurry.Add this to the boiling soup. Adjust consistency according to personal preference.Sprinkle black pepper powder and chopped cilantro or parsley.

* Step 3

Add fresh cream and 1 tbsp heavy whipping cream. Stir to mix.Sprinkle thyme and Italian Seasoning and give it a boil.Drizzle some more cream and serve hot with toasted garlic bread in breakfast or as an appetizer.