Creamy Mushroom Soup

INGREDIENTS :
200 to 250 gms button mushrooms
1 small to medium onion, finely chopped
2-3 garlic cloves, finely chopped
1 indian bay leaf/tejpatta
a pinch or two of nutmeg powder or grated nutmeg
1 cup water
1 cup full fat milk at room temperature
6 tbsp cream
1 tbsp whole wheat flour or all purpose flour/maida
2 tbsp butter
½ tsp chopped parsley or coriander leaves
freshly crushed black pepper as required
Salt to taste
a few chopped parsley or coriander leaves for garnishing
 
METHOD :
Melt the butter in a sauce pan.
Add the bay leaf and saute till fragrant – about 4-5 seconds.
Add the chopped onions and garlic.
Saute till they soften and become translucent.
Add the sliced or chopped mushrooms and saute till the mushrooms start to release water.
Saute till all the water dries up and the mushrooms are a light brown.
Add the flour and saute for 3-4 minutes stirring often.
Then add freshly crushed black pepper and saute for half a minute.
Add water first followed by milk.
Stir well and season with salt.
On a low flame let the soup come to gentle simmer.
The soup would also begin to thicken.
Simmer for about 4-5 minutes.
Then add the cream and chopped parsley.
Simmer for 2-3 minutes more stirring often.
Lastly sprinkle nutmeg powder and stir.
Switch off the stove top and pour the soup in individual serving bowls.
Serve the mushroom soup steaming hot garnished with parsley or coriander.