INGREDIENTS –
Olive Oil – 3 tbsp
Garlic – 7 large or 10 small cloves
Dry chilli flakes – 1 tsp
Dry Oregano – 1 tsp
Dry Basil – 1 tsp
Onions – 1.5 cups
Mushrooms – 1 kg
Salt – 2 tsp
Black Pepper – 2 tsp
Water – 1 cups
Milk – 750ml – 800ml
Marmite (Optional) – 2 tsp
Light Cream – 1/2 cup
Fresh Parsley / Coriander – handful for top
PROCEDURE –
Heat Olive Oil in a pot and add Garlic, ChiLli Flakes, Oregano and Basil. Let it sizzle slightly.
Add chopped Onions and saute till slightly translucent.
Add chopped Mushrooms, Salt, Pepper, Water and let it cook until the mushrooms break down.
Add Milk, Marmite and boil for 4-5 minutes. Then blitz it with a stick blender.
If you don’t have a stick blender or want a smoother soup, then cool down the mixture and blitz in a mixi till completely smooth.
Add cream and heat for 2-3 minutes. Thin it out with some milk or water if you want a thinner soup. If you’re doing that, then boil for 5-6 minutes.
Serve warm garnished with chopped Coriander or Parsley.
