Cream of Mushroom

Method

Step 1

Deep-fry the Vegetables : Begin by heating the olive oil in a large saucepan over medium-high heat. Once hot, add the finely chopped onion and cook for around 5 minutes, stirring occasionally, until the onion becomes soft and translucent. Add the sliced mushrooms to the pan and increase the heat to high. Cook the mushrooms for about 10 minutes, allowing them to release their moisture and brown slightly. This browning adds depth and complexity to the final flavour. Add the crushed garlic and cook for another minute, just until fragrant. Before blending, remove a generous spoonful of the cooked mushrooms and set them aside, these will be used later as a garnish to give the soup a bit of texture and visual appeal.

Step 2

Add Stock and Blend : Pour the prepared vegetable stock (made using MAGGI Vegetable Seasoning Cube) into the pan. Stir everything well and bring the mixture to a boil. Once bubbling, remove the pan from the heat and allow it to cool slightly before blending. Using a blender or an immersion blender, blend the soup until smooth. You can blend it until completely silky, or leave a few mushroom pieces for added texture, depending on your preference.

Step 3

Add Milk and Finish : Return the blended soup to the saucepan over low to medium heat. Pour in the milk and stir to combine. This addition of milk gives the soup a creamy consistency without making it too heavy. If the soup appears too thick at this stage, you can adjust it by adding a little extra water or stock until the desired consistency is reached. Season the soup with salt and pepper to taste, then ladle it into serving bowls. Garnish each bowl with the reserved mushrooms, a sprinkle of chopped fresh parsley, and a light drizzle of olive oil for a beautiful finish.