Creamy Mushroom Soup

When everyone in the house shows signs of the flu, a piping cup of hot mushroom soup and an open face sandwich, made from homemade bread does the trick.
Not only was it delicious, but everyone felt quite better after the meal…
A hassle free recipe that is super yummmm

  • 2 cups thinly sliced mushrooms
  • 1 medium onion thinly sliced
  • 5-6 garlic cloves finely chopped
  • 1/2 cup nondairy milk (I used coconut milk)
  • 1 or more cups water for adjusting the consistency
  • 1 tsp unrefined salt
  • 1/2 tsp black pepper
  1. In a heavy bottom pan, add the garlic and roast for 2 minutes till they are light brown.
  2. Add the onions and a pinch of salt and roast them on medium hit till they release water and become light brown in colour.
  3. Now add the mushrooms and saute till the mushrooms sweat and soften. This should take about 3-4 minutes.
  4. Turn the heat off, cool to the lukewarm temperature.
  5. Blend the mixture by adding the non-dairy milk to form a smooth paste.
  6. Add water to get the desired consitency. This soup is generally slightly thick and not very watery.
  7. Remove it in a saucepan and bring the soup to a boil. Add the salt and pepper.
  8. Serve piping hot with bread, salad or crackers.
  9. P. S. More on the open sandwich soon.
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