Cream of Mushroom Soup

Ingredients

• 1 tbsp oil
• 1 medium onion, chopped
• 4-5 garlic cloves, chopped
• 200 grams button mushrooms, chopped
• 1/4 tsp salt, or to taste
• 1/4 tsp black pepper powder
• 1 tbsp oat flour
• 2 cups milk, 1/4 cup to be used to make the mushroom paste
• 1 tbsp malai (fresh cream)
• 2-3 tsp hara dhania (cilantro), chopped

Instructions

1. Keep a nonstick pan on low heat, add oil and let it heat up.
2. Add the chopped onion and sauté until it turns light pink. Raise the heat to low-medium.
3. Add the chopped garlic cloves and saute until they turn light brown.
4. Add the chopped mushrooms, salt, and black pepper powder and saute until their water has dried out; they turn a light brown colour and are about 80% cooked. This should take about 10 minutes.
5. Reduce the heat to low. Add the oat flour, mix well and saute for 1-2 minutes. Then put off the heat.
6. Remove and set aside 1/4 of the mushrooms. Grind the rest of the mushrooms to a fine paste using 1/4 cup of milk.
7. In the same pan, add the mushroom paste as well as the 1/4 cooked mushrooms. Then add in the remaining milk. Stir until the mixture becomes homogenous. Keep the heat on medium and let the soup come to a boil.
8. Add the fresh cream and stir-cook the soup for 2-3 minutes on low heat.
9. Add the chopped cilantro and stir a few times. Turn off the heat and serve.