A warm bowl of soup on a winter night (or day) !!!
Just reading this line gives me warmth. Who doesn’t like a bowl of soup on wintry nights ???
As you may know I wasn’t into cooking anything special until recently. And most of my inspiration for new dishes comes from restaurants. When we moved to USA I was obsessed with Food Network.I felt like if I keep watching enough food making I will be able to understand western food (something very new for me) and cooking techniques of this new land. But turned out that only you can only watch food on TV,You don’t know what it is going to taste like. So many of my Food Network inspirations was a failure.
But Food Network taught me a lot. Names of the ingredients, different processes and best of all experimenting. So slowly I started to take notice of the food we eat in the restaurants. Most of the time ,though unconsciously I tried to imaging what was in the food and how it has been made. And that’s how I picked up the recipe for this soup. After eating the same soup twice, I came to understand it is something really simple. And it is time to use my beloved Basil right off the plant.
Aarav has only recently started to eat soups. He only loves crunchy things. And there no crunchy soup in this world. If you know one please give me the recipe. So in efforts to act like a big kid he was ready to eat soup (3-4 TBSP at max). But he loves basil. Most of the leaves from my Basil plants go straight in his tummy.
- Basil is a herb you need to use a lot get the nice flavor. First time around I used almost all the leaves from my tiny plant.
- Using fresh Basil is highly recommended. But if you can’t have fresh ,dried is OK too.
- Some stores have frozen herbs too. They are bit expensive. But they are better than buying fresh basil.
- Sometimes fresh basil are not so fresh. And you have to use them within 1-2 days.
- If you can’t mix the flour and milk perfectly, without any lumps use an hand mixer to do the job (like I do). Just make sure to add mushrooms afterwards.
- Soup will thicken after 2-3 hours.
- If you don’t have vegetable stock to make the soup thinner,don’t add just water. add 1 or 2 vegetable flavor bullion (cubes) .
Prep Time : 15 minutes
Cook Time : 20 mintues
2 cups sliced Mushrooms
1 TBSP Olive oil + 2 TBSP Olive Oil
2 TBSP All Purpose Flour
1 1/2 Cups Milk
1/4 Cup Chopped Basil (or more if you want)
Salt to taste
To make the soup thinner :
Vegetable stock or Water + vegetable Bullion
1) Saute the Mushrooms in 2 TBSP Olive Oil till they are tender.
2) Meanwhile start the soup base in a separate pan. Lightly heat the 1 TBSP olive oil.
3) Add flour in the oil and stir it till it turns light brown. Keep the heat low.
4) Once the flour is cooked add milk ,while adding the milk stir rapidly with a whisker so there are no lumps of flour left. (check Tips to avoid lumpy flour in your soup).
5) Let milk cook for 3-4 minutes.
6) Add cooked Mushrooms and Basil. Let them cook for 2-3 Minutes.