Ingredients for the soup
Butter 2 tablespoons
Onion chopped 1 nos
Mushrooms 500 gram
Floury potatoes 250 gram
Vegetable stock / broth 1 litre
Fresh cream 250 ml
Salt and pepper powder to taste
Ingredients for garnishing
Butter 1 tablespoon
Thyme leaves a bunch
Mixed mushrooms thinly sliced 100 gram
Salt and pepper to taste
Dried meat slices
For the soup
Slice the mushrooms
Chop the onion and garlic cloves.
Heat butter in a pan, add chopped onion and garlic and saute till translucent.
Add the mushrooms and saute further for a few minutes.
Add the sliced potato pieces and saute for 2 more minutes.
Pour in the vegetable broth/stock and bring to a boil.
Reduce heat and allow to simmer for at least 15 minutes or till the potatoes become tender.
Add the fresh cream, bring to a boil and remove from heat.
Grind all to a fine paste using a stab mixer.
Otherwise you can allow the soup to cool down and mix it in a mixer grinder.
Heat butter in a pan and fry the thyme leaves and the dry meat and keep aside.
Add the sliced mushrooms to the same pan and saute for a while.
Temper with salt and pepper.
Serve the soup in bowls and garnish the top with sauted mushrooms and fried meat and thyme leaves.