Caashifa’s Brown Butter Mushroom Soup

TRH Caashifa's Brown Butter Mushroom Soup

1st of Ramadaan, Iftar soup.

4 Tblspns butter
250g mushrooms sliced
1 small onion
2 cloves garlic crushed
2 cups vegetable or chicken stock or 1 stock cube to 2 cups water
2 cups water
Salt and pepper to taste
1/2 cup heavy cream
1/4 tsp xantham gum (optional)

In a large pot, heat butter over medium heat until it begins to brown and turns fragrant, 3 to 4 minutes.
Add mushrooms and stir to coat, then saute until mushrooms are tender and lightly browned, 4 to 5 minutes.
Season to taste. In a food processor, blitz the onion and garlic till finely chopped.
Add the garlic onion mix to the pot and cook 1 minute. Stir in stock and bring to a simmer till reduced.
Add 2 cups of water and simmer for 45 minutes.
Reduce heat, add the cream and xantham gum.
Stir vigorously to incorporate the gum and cook for 5 minutes.
Serve warm.

Prepared, tried and tested by:  Caashifa Adams Young

This entry was posted in Soup and tagged by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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