Roasted Garlic Mushroom Soup / Cream of Mushroom Soup

It's raining here tonight (yes, in October) and what better companion than a bowl of hot soup to keep you warm! The only thing missing is my husband's company since he is miles away, but that's not going to stop me from relishing this creamy, steamy, earthy, delicious soup!

[Video Update on 26/07/2016

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Ingredients:
12 to 15 garlic cloves, chopped
200g mushrooms, chopped
2 tbsp butter
1 tbsp maida (all purpose flour)
1 cup milk
3 cups water
1/4 to 1/2 tsp ground pepper (or pepper powder)
Salt to taste

Method:

In a pan, heat butter. Roast garlic for a couple of minutes. Add mushrooms and roast for a few minutes. Remove about 2 tbsp of this mixture and keep aside in a bowl (for garnishing).
Add maida to the remaining roasted garlic and mushrooms and roast for a few minutes.
Transfer to a blender and blend with 1/2 cup milk (add milk a little at a time). Add 1/2 cup water and blend again.
Transfer to a vessel. Add another 1/2 cup milk and 1/2 cup water and bring to a boil. Sprinkle ground pepper. (If you are using fine pepper powder, mix with a little water before adding). Add salt to taste and add the roasted garlic-mushroom kept aside for garnishing. Cook for a couple of minutes. Watch the rain, sip the soup and stay warm!

Note : You can adjust the quantity of milk and water depending on how thick or thin you want your soup. This recipe serves 2 and you can easily increase the measures. Also, I prefer to grind whole pepper and add the fine granules which give a better peppery flavour, as compared to store-bought pepper powder.

Gudgud Alambe Songa / Mushrooms in Tangy-Spicy sauce

Rainy season has a beauty of it's own. Rains have a certain magic to them which makes you want to watch them and just watch them, while you listen to their sound of music. One of my favourite things about rain, apart from the refreshing smell of the soil, is these delectable mushrooms that take shape in the beginning of rainy season. These are called thunder mushrooms or gud gud alambe, are round in shape, and need to be peeled individually - a tedious task that is done by almost everyone in the family together at the dining table, amidst jokes and laughter. 

My favourite dish made with these mushrooms is Alambe Songa - a spicy dish (and I love it extra-spicy), slightly sour and very delicious. Typically, potatoes are also added, but I prefer it without them, as I love the unique taste and  flavour these alambes offer - something we relish only a few weeks in an entire year. So let's keep the potatoes at bay and enjoy a field day with the taste of thunder!

Ingredients:

3 cups peeled round mushrooms

3 cups finely chopped onions

3 to 4 tsp red chilly powder (adjust according to your spice level)

1 tamarind lump (gooseberry sized)

Salt to taste

Method:

Soak tamarind in 1/4 cup hot water and keep aside.

In a deep-bottomed pan, heat 3 to 4 tbsp oil (or more). Sauté onions for 8 to 10 minutes till they turn brownish. Add chilli powder and roast on medium low heat for 5 to 6 minutes. 

Squeeze out all the water from the tamarind, add the water to the onions and roast well, till the water is absorbed.

Meanwhile add 1/2 cup water to the mushrooms and bring to a boil. Add boiled mushrooms along with water to the pan. Add salt to taste, cover and cook for a few minutes.

I like it best with boiled rice (ukde sheeth) or bread. And a glass of water to help me out!!