Thick 'n' Creamy Mushroom Soup

This thick 'n' creamy Mushroom soup is lip-smacking. It is an easy-peasy recipe and most of the ingredient which goes in are commonly available in every kitchen.

The weather here was bad this evening - it's cold and rainy. I felt like eating something hot which is soothing to the stomach. I was lazy to spend much time in kitchen and thought of dishing up a comforting bowl of Mushroom soup for the two of us.

Ingredients:

Butter - 1 tbsp
Bay leaf - 1 small piece
Garlic cloves - 2 (chopped finely)
Onion - 1 small
Button Mushrooms - 1 cup ( chopped finely)
Milk - 2.5 cups
Cornflour - 1 tbsp
Salt and pepper powder to taste
Grated cheese - 1 tbsp
Mixed herbs powder - 1 tsp

Procedure:

 In a small bowl add cornflour to 1/2 cup cold milk and mix well. Make sure there are no lumps. Keep this mixture aside.

Heat Butter in a cooking pan. Add the bay leaf and finely chopped garlic cloves. Saute it for a minute.

Now add finely chopped onions and saute. When onion turns translucent, add the mushrooms and saute well for few minutes.

Then add salt and pepper powder and saute for a minute. Now add 2 cups of milk and boil the soup for around 5 minutes.

Now add the mixed herbs powder to the soup.

Simmer and add the cornflour mixed with cold milk. Keep stirring to avoid the formation for any lumps.

The soup now slowly starts thickening. If the soup becomes very thick, add little milk and mix well to adjust the consistency.

Add grated cheese to hot soup and mix well before serving. [ The soup tastes great even without cheese]

Creamy mushroom soup is now ready to Slurp !!!!