Cream of Mushroom Soup

Name: Cream of Mushroom Soup
Cuisine: Lebanese
Ingredients: 500 g mushrooms (mainly button); 500 g mushrooms (mainly button); 100 g teriyaki mushrooms (soaked in rose water); by the way, this is optional but I find it adds a refreshing earthy flavour to the soup; 100 g teriyaki mushrooms (soaked in rose water); by the way, this is optional but I find it adds a refreshing earthy flavour to the soup; 2 onions, peeled and finely chopped; 2 cloves of garlic, finely chopped; 500 ml double cream; 2 knobs of unsalted butter; 1 stock cube; ½ tsp white pepper; ½ tsp black pepper; Salt to taste; Handful of fresh parsley for final garnish

Preparation info

Serves
6

Difficulty
Easy

Appears in

Ramadan Express

By Lina Saad

Published 2017

About

Ingredients

500 g mushrooms (mainly button)
100 g teriyaki mushrooms (soaked in rose water); by the

Asia
Lebanon
Soup
Vegetarian
Ramadan

Method

Clean the mushroom thoroughly with a slightly wet cloth and slice them thinly.

Soak the teriyaki mushroom in rose water and retain that water to be added later when being cooked. The earthly and woody flavours released from the teriyaki mushrooms with floral aroma of the rose water forms a great marriage.

Into a pot, add the butter and once melted, sauté the onions and garlic un