You can get it ready made in a can but nothing can beat this homemade fresh and smooth rich soup with the distinct flavor of mushrooms. Classified as comfort food, it can also be served with a cheese and cream topping and aptly be called Mushroom Cappuccino.

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Ingredients

• 400 grams Button mushrooms, diced
• 2 Leeks, chopped
• 2 Celery stalks, chopped
• 2 tablespoons All-purpose flour (Maida)
• 6 cups Vegetable broth
• 1/2 cup Thick cream
• 1 cup Half and half (half milk – half buttermilk)
• 1 teaspoon Dried Thyme
• Crushed Black pepper, for garnish
• 1 teaspoon Sugar (optional)
• Salt, to taste
• 1 tablespoon Butter

Procedure for making this Soup

1. Melt butter in a pan on medium heat. Add leeks and sauté for a few minutes.
2. Add the chopped celery and cook further for 3 – 4 minutes.
3. Now add the flour, stir to mix everything, and cook for 3 – 4 minutes more.
4. Add diced mushrooms and season with salt. Stir and cook covered for about 10 minutes.
5. Next add the dried thyme, white pepper and sugar (if using). Stir to mix everything well.
6. Pour in the vegetable broth and let it come to a boil. When it starts boiling, check the salt, and add if required.
7. Lower the flame and let the mixture simmer for 20 minutes.
8. Turn off the flame and let the mixture come to room temperature. Then puree everything in a blender.
9. Pour the soup back to the pan and place it on low heat.
10. Add cream and half-and-half and let the soup simmer for a few minutes.
11. Turn off the flame and ladle the soup into serving bowls or dishes.
12. Garnish with crushed black pepper and serve hot!

Preparation Time: 1 hour

Serves: 4