It’s a foggy day here in Glasgow. I just could not see the building which is about 100 metres away. The weather update says it feels like -4 degrees but it’s actually 2 degrees. Calls for a cup of hot soup for sure. Something hot, thick and creamy is something I felt like eating.
Luckily I stay just above a convenience store. Just needed to pick some mushrooms from the store while the potatoes were simmering in some boiling water. Brrr.. it surely is cold outside.
You would rather make this soup at home than eating the packed ready soups that you get from the market. It’s scrumptious. It’s real simple so it’s a must try for all the soup lovers.
Ingredients: (Serves 2) Preparation Time: 15 mins
Mushrooms: 4-5 medium-sized, diced thick
Potato – 1 large, peeled and cubed
Cream – half tbsp or 1 tbsp depending on your taste
All purpose flour – 1 tsp, if you want thicker soup add 2 tsp
Milk – 60-80 ml
Garlic – 2 medium-sized cloves, finely chopped
Water – 2 cups
Salt to taste
Bring 2 cups of water to a boil. Let the heat be set to medium and add the cubed potatoes. All some salt. Let the potatoes cook.
Meanwhile mix purpose flour with the milk. Make sure there are no lumps. When the potatoes are half done. Add this milk & flour mixture. Mix well. Add the diced mushrooms in a minute. Let the flour & mushrooms cook for about 5 minutes.
Next add the chopped garlic, check salt and fix the salt according to your taste. Once the potatoes and mushrooms are fully cooked add the cream and mix well. Take off heat.
Transfer to 2 serving bowls. If you feel like, add some butter. Add some crushed pepper as this soup does not have any spice.
Serve hot with some croutons or bread sticks on the side.
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