I love mushrooms, so does my husband.  But we often use it as a side dish or an appetizer, and this was my first soup with mushrooms. Whenever we invite friends over to our house, most of our dishes end up being non-vegetarian and it so happened once that my husband suggested a soup for a change, preferably vegetarian, something which we have not made in a while. That’s how I ended trying this out, but unlike the plain/clear soup versions I thought to give it a creamy twist, and it turned out to be pretty good.

I wanted to make a pure vegetarian version of this recipe, and so I have used water instead of chicken stock which is commonly preferred, and it still tasted delicious.

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Creamy Mushroom Soup

A delicious creamy mushroom soup in less than 30 minutes, perfect for your Soup Day…!!

Course Soup

Cuisine American

Keyword creamy soup, mushroom soup, soup

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Akhila

Ingredients

• 8 baby bella mushrooms
• 2 tbsp unsalted butter
• ½ of a yellow / white onion (sliced)
• 2 cloves garlic (chopped)
• 1-2 tbsp flour
• ½ cup heavy cream
• 1 cup water
• parsley leaves (chopped, optional)
• pepper (as required)
• salt (as required)

Instructions

• Wash and clean mushrooms, pat them dry. Slice into small pieces.
• Heat butter in a pan, add sliced onions and garlic. Saute until the raw smell subsides and the onions become soft.
• Add sliced mushrooms, salt and pepper and saute well. Close the lid and cook for 1 minute.
• Combine with flour on low heat, stir, then add water and mix well.
• Fold in heavy cream and stir well, heat until it starts to thicken up.
• Check seasoning and garnish with parsley leaves (optional).
• Serve warm with bread.

Notes

Do not overcook the onions nor allow it to turn brown.

The post Creamy Mushroom Soup appeared first on Pepper Delight.

My version of Stuffed Mushrooms…!!

So after a peaceful spring weekend, I am back to action working on my blog. Pepper Delight is in its second month and I am super excited with the ride so far, every day starts with a bunch of new stuffs, ideas, challenges, cooking, photo sessions, and I am just enjoying every bit of it.

Coming back to today’s dish, this is a complete veggie appetizer. What I love about mushrooms is its super easy to cook and it balances well with many flavor combinations, be it a spicy masala version or in a cheesy flavor.

The thought to prepare this came up after I got a chance to try stuffed mushrooms with a cream cheese fondue in a restaurant; the dish was yummy but pretty heavy. To cut down the extra calories I have avoided any additional sauces to this recipe, and while savoring the dish you really wouldn’t ask for one.

I have used baby Bella mushrooms here, it goes well with Portobello too. Hope You Enjoy…

Prep time        : 20 minutes
Serves              : 2 – 3 servings

 INGREDIENTS

12 baby Bella mushrooms (remove stems)
½ cup Mozzarella cheese
½ cup Parmesan cheese
¼ cup Panko bread crumbs
1 tbsp Italian seasoning
Parsley leaves
Salt and pepper as required

INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. Wash & clean mushrooms and pat them dry. Remove the stems from the mushrooms.
3. Now place the remaining mushrooms cap upside down on a greased baking sheet. Sprinkle salt inside each cap.
4. Bake for 8 minutes initially so that the mushrooms ooze out the moisture inside.
5. In the meantime prepare the stuffing by mixing well the parmesan cheese, panko bread crumbs (or normal bread crumbs), mozzarella cheese, Italian seasoning, salt and pepper, in a bowl.
6. Take the mushroom caps out of the sheet and flip them to drain any excess water accumulated in the caps.
7. Fill each cap by spooning the stuffing, and top with fresh parsley leaves.
8. Bake for another 10 minutes or cook until the cheese melts and the stuffing turns golden in color.

Serve hot.

The post Stuffed Mushrooms appeared first on Pepper Delight.