Creamy Mushroom Soup

Ingredients

• 3 tbsp butter
• 1 small onion (finely chopped)
• 8 garlic (8–10 cloves, minced)
• 1 cup mushrooms (sliced)
• 0.25 cup cashews (roughly chopped)
• salt and black pepper (to taste)
• 1 tsp red chili flakes (optional)
• 2 tbsp all-purpose flour
• 0.5 cup vegetable stock (optional)
• 2.5 cup water
• 0.5 tsp oregano or thyme
• crusty bread (for serving)

Steps

1. 1

   Melt the butter in a pot over medium heat. Add the finely chopped onion and cook for a few minutes, until softened.

2. 2

   Add the minced garlic and cook briefly, until fragrant.

3. 3

   Add the sliced mushrooms and cook until they soften and release their moisture.

4. 4

   Stir in the roughly chopped cashews and cook everything together for a few minutes so the flavors develop.

5. 5

   Add salt and black pepper to taste, the oregano or thyme, and the red chili flakes if using. Mix well.

6. 6

   Sprinkle in the all-purpose flour and stir so it coats everything. Cook for about 1 minute.

7. 7

   Pour in the vegetable stock, if using, and stir well.

8. 8

   Add the water gradually while stirring continuously so no lumps form. Bring the soup to a gentle boil.

9. 9

   Let the soup simmer for about 10 minutes.

10. 10

    Blend about half of the soup until smooth, then return it to the pot and mix everything together.

11. 11

    Serve hot with crusty bread.

Notes

The source does not specify the exact amount of salt and pepper, the preferred herb between oregano and thyme, or the blending equipment. Chili flakes and vegetable stock are optional as written.

Nutrition per serving

• soup
• main
• vegetarian
• comfort food
• one-pot
• blended
• Ramadan
• iftar