Get ready to savour the earthy flavors of mushrooms in two delightful soup variations! Indulge in the creamy goodness of Cream of Mushroom Soup or experience the lightness of Clear Mushroom Soup. CREAM OF MUSHROOM SOUP Ingredients 12-16 button mushrooms cut into quarters 6-8 dried shiitake mushrooms soaked for 15-20 minutes and sliced 10-15 morel mushrooms soaked 1 tablespoon olive oil 1 tablespoon butter 1 tablespoon chopped garlic 1 medium onion finely chopped 1 teaspoon fresh thyme leaves + for garnishing 1½ tablespoons refined flour (maida) Salt to taste 1½ cups milk Crushed black peppercorns to taste + for sprinkling ¾ cup fresh cream + for drizzling Method 1. Heat olive oil and butter in a deep non-stick pan. Add garlic sauté till fragrant. Add onions and sauté till it turns translucent. 2. Add thyme leaves and flour mix well and sauté for a minute. 3. Add button mushrooms shiitake mushrooms and salt mix well cover and cook for 5-6 minutes. Add morel mushrooms with the water and mix well. Add salt and mix. 4. Remove from heat and blend. Add water as required and blend to a smooth puree. 5. Strain the puree in another non-stick pan. 6. Heat the strained puree add milk mix well and cook for 5-6 minutes. 7. Add cream and crushed peppercorns mix well and simmer for 2 minutes. 8. Drizzle cream sprinkle crushed peppercorns and serve hot with garlic bread. CLEAR MUSHROOM SOUP Ingredients 3 dried shitake mushrooms 8-10 button mushrooms sliced 1 medium carrot peeled and cut into ½ cm pieces ½ medium onion quartered 1 inch celery cut into ½ cm pieces 10-12 black peppercorns 1 bay leaf 2 tsps olive oil 1 tbsp chopped garlic 2-3 spring onion bulbs chopped Salt to taste Crushed black peppercorns to taste 2-3 tbsps chopped spring onion greens + for garnish Method 1. Heat a deep nonstick pan. Add shitake mushrooms carrot onion celery 2 cups water 3-4 button mushrooms black peppercorns bay leaf and allow to come to a boil. 2. Lower the heat and cook for 15 minutes. 3. Strain the mixture through a fine strainer. Chop the shitake mushrooms. 4. Heat olive oil in a nonstick wok. Add garlic and sauté till golden brown. 5. Add spring onion bulbs and sauté for a minute. Add chopped shitake mushrooms remaining button mushrooms salt black peppercorns and sauté for a minute. 6. Add the prepared stock. Adjust seasonings and mix well. 7. Once the mixture comes to a boil add spring onion greens and mix well. 8. Transfer in a serving bowl garnish with spring onion greens and serve hot. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com Get Certified on Sanjeev Kapoor Academy : https://www.sanjeevkapooracademy.com/ To get recipes on your Google or Alexa devices click here : https://www.klovechef.ai/signup Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor Instagram : https://www.instagram.com/sanjeevkapoor #SanjeevKapoor #MonsoonRecipes #MonsoonKaMazza #Dinner #Soup #mushroom #SoupRecipe #CreamySoup #HomemadeSoup #CreamofMushroomSoup #ClearMushroomSoup #episode9 sanjeev kapoor sanjeev kapoor recipe sanjeev kapoor recipes khana khazana chef sanjeev kapoor khana khazana recipes masterchef sanjeev kapoor indian recipes master chef indian food recipes cream of mushroom soup cream of mushroom soup recipe how to make cream of mushroom soup clear mushroom soup clear mushroom soup recipe how to make clear mushroom soup mushroom soup how to make mushroom soup mushroom soup recipe monsoon recipes soup recipes