A warm hug in a bowl, this is! Hearty, onion-y, garlicky and heavenly mushroomy, it has two kinds of mushroom – Pink Oyster and Abalone.
It’s fully vegan too, as I don’t involve any milk, butter or meat stock in the making.
The garlic bread was made with store-bought thati paan. They’re slathered with a mixture of olive oil, finely chopped garlic and parsley. I baked it for 10 – 15 minutes in a pre-heated oven.
And here’s how I made the soup.
4 cloves of garlic, finely chopped
1 big onion, finely chopped
50g Pink Oyster, chopped into small pieces
50g Abalone, chopped into small pieces
2 springs of rosemary
Salt to taste
Pepper to taste
Olive oil (you can replace this with butter)
Water, enough to fill up two soup bowls (you can replace this with a meat stock of your choice)
• Heat oil in a stock pot. Add garlic and onion and saute until they’re soft.
• Toss in the mushrooms and saute everything for about a minute.
• Add water and rosemary, and combine everything well. Bring the mixture to a boil.
• Turn off the heat and let the mixture cool down for a bit. Discard the rosemary, and pour it into a blender. Blend until you get a smooth, grainy texture.
• Add the soup to the stock pot again, and gently reheat it while stirring. You can add salt and pepper at this stage, according to your flavour preference.
• Take it off from the stove, scatter some parsley on it, and serve!
Hope y’all like it! ☺️
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