This soup was originally scheduled to make it to Soups with SS. However, it didn’t and now we’re too late. Hopefully, we’re able to make it to Sonal & Shruti’s next event. For now, we’ll pretend we attended the soup party. 🙂
We love soups and clear soups even more. The reason why soups haven’t made an entry on our blog yet is because we fail..fail miserably to capture soups in way that make them look edible. We struggle with making soup look like soup in photos and stopped trying to click them a while ago. I will not go into details of how our soup looked in photos since we don’t want to turn you away from this wonderful ‘shroom soup that we made here.
This time around too, we struggled. The lens just wouldn’t focus on the soup and the soup was reflecting way too much light. We wondered if it was because the soup was clear? But then we’ve seen pretty photos of clear soups so that ain’t the problem. We’re still not good at it yet but hopefully we’ll get there. So please excuse us for not getting you great pictures but the soup is DELICIOUS!
The only reason we gathered confidence and patience to click our Mushroom Soup was the Soups with SS to which we didn’t make. I guess it’s never too late.
So here we are with a super-easy, quick, light yet hearty & delicious soup!
Here is how we made the ‘shroom soup:
- ½ tablespoon olive oil
- ¼ onion, finely chopped
- 12 oz (around 350 grams) mushrooms, sliced thin lengthwise
- 4 cloves garlic, finely chopped
- 1 teaspoon fresh cracked black pepper
- 1/4th jalapeno, finely chopped
- 4 cups vegetable stock
- 1 cup water
- ½ tablespoon soy sauce
- Salt to taste
- ½ lime, juice
- handful of chopped cilantro
- spring onions and sliced jalapenos for garnish
- Heat oil on medium in a pan or a soup pot.
- Add in the chopped onions and sauté for about 2 minutes.
- Next add the chopped mushrooms and sauté until almost cooked i.e. for about 5-7 minutes.
- Add in the chopped garlic, black pepper and some finely chopped jalapeño and cook for another 5 minutes.
- Then add in the vegetable stock, water and cook for another 5-7 minutes.
- Add in the soy sauce and salt to taste.
- Take it off the heat and add in the lime juice and chopped cilantro.
- Garnish with freshly chopped jalapeño and spring onions to serve.