Cream of Mushroom Soup

This soup is inspired and dedicated to my aunt,Geeta athai (paternal aunt)

My aunt,PGT,Biology and The Eco-Club of D.T.E.A. Sr.Sec.School, Moti Bagh [II], New Delhi, India, had successfully cultivated a type of edible mushroom “Pleurotus florida” totally on bio-degradable waste like hay, fallen leaves, waste paper, rags, kitchen waste etc.
I quote from an interview “We started this project hoping to utilise the waste that a space like a school creates: like plastic bags, newspapers and kitchen waste. We started growing mushrooms on newspaper scraps and kitchen waste in 2007. It was a success,”
A great cook,herself,I made the soup first from the 1st crop grown from the seedsshe sent Appa.And the soup was delicious!

Serves 4
Ingredients
Button Mushrooms(preferable)-200 gms
Oyster mushrooms may also be used
Garlic- 10 cloves
Onion shoots (shredded)-3 to 4
Water(to boil)-600 ml.
Butter/ Olive oil-2 tbsp
Salt-to taste
Pepper-to taste
Cornflour-1 1/2 tbsp
Milk-200 ml(atleast)
Cream- 1 tbsp
Garnish
Oregano-1/2 tsp
Garlic flakes-a sprinkle
Red chilli flakes-a sprinkle

Chop mushrooms into bite sized pieces and boil with salt and water.
Drain water and retain as stock.
Mix cornflor with required milk to make paste and keep aside.
Chop garlic and onion finely.
Heat butter or olive oil and add garlic and onion.
Add boiled mushroom and fry lightly till starts shrinking.
Add Onion shoots.
Add stock,salt,pepper and more water if required.
Bring to a boil and simmer for 5 minutes.
Add cornflour paste and oregano.
Mix well.
Stir in milk and boil for a minute.
Whip the cream and add. Switch off.
Serve hot with garnishing of your choice or as it is.

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