My mom just like me, loves to make comforting food. She is open to innovate, fuse different ingredients and make a unique dish out of it. Despite being so occupied in her own career, I have never seen her compromising her family’s health. If I have been able to try out different cuisines and improve my culinary skills then its credit totally goes to my mom because she has always been around to provide me constant inspiration. She makes fantastic Indian food but whenever I used to fall sick, she made me drink her signature style soups and they really soothed me as it had a mother’s touch, you see! Recently, when she had visited us, I had caught up viral fever and as always, she got so worried that she made sure that along with medicines, I ate a light, filling meal. Luckily, we had mushrooms at home and the stock of white wine came to her rescue! She had read about Mushroom Wine Soup somewhere and my loving mom quickly tried it out to serve me the same.
A morsel of Mushroom Wine Soup is nothing less than an indulgence. The combination of sauteed, buttery garlic, onion, mushroom combined with white wine, rosemary creates an ambrosial meal which brightens up one’s mood. I felt relief gushing in my body with every morsel of Mushroom Wine Soup. I thanked my mom a thousand times for making this yummy soup and even took its recipe from her. So, yesterday, reliving the same memory, I again made Mushroom Wine Soup along with Chicken and Mushroom Risotto for a quick, healthy dinner and enjoyed the same with my family. For your reference, here’s the recipe of Mushroom Wine Soup, do try it:
Mushroom Wine Soup
Mushroom Wine Soup
- Mushroom - 250 g
- White wine - 1 cup
- Olive oil - 1 tbsp
- Butter - 1 tbsp
- Garlic - 1 tsp ( Chopped )
- White Onion - ½ cup ( Chopped )
- Rosemary - 2-3 sprigs
- Vegetable stock - 2 cups
- Salt to taste
- Freshly cracked black pepper - ½ tsp
- Add olive oil and butter in a pan.
- Add garlic and onion and fry for 3-4 minutes.
- Add mushroom and cook for 5-6 minutes until softened.
- Add white wine, rosemary and vegetable stock and simmer for 10-12 minutes.
- Blend the soup using a blender.
- Add salt and black pepper.
- Garnish with chopped roasted pecan, fresh cream and fresh basil.
- Serve hot.