Tomato corn soup

Ingredients For Tomato corn soup

• 2 tbsp butter
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 500g (1 lb) mushrooms (use a mix of cremini, white button, or portobello), sliced
• 2 tbsp flour (optional, for thickening)
• 4 cups (1 liter) vegetable or chicken broth
• 1 cup (240 ml) heavy cream or milk
• Salt and pepper to taste
• 1 tsp thyme (fresh or dried)
• 2 tbsp parsley, chopped (for garnish)
• A splash of lemon juice or 2 tbsp white wine (optional, for extra flavor)

Instructions: for Tomato corn soup

1. Sauté the Aromatics:
   • Heat butter and olive oil in a large pot over medium heat.
   • Add chopped onions and cook until softened, about 3-4 minutes.
   • Stir in garlic and cook for 1 minute until fragrant.
2. Cook the Mushrooms:
   • Add the sliced mushrooms to the pot and sauté until they release their liquid and become golden brown, about 8-10 minutes.
3. Thicken (optional):
   • If you prefer a thicker soup, sprinkle in the flour and stir for a minute to coat the mushrooms.
4. Add Broth:
   • Pour in the broth and bring the mixture to a simmer. Cook for about 10-15 minutes to let the flavors combine.
5. Blend the Soup:
   • Use an immersion blender to purée the soup until smooth, or transfer it in batches to a blender and blend until smooth.
6. Add Cream:
   • Stir in the cream or milk, and season with salt, pepper, and thyme. Simmer for another 5 minutes without boiling.
7. Final Touches:
   • Add a splash of lemon juice or white wine for brightness, if desired.
   • Taste and adjust the seasoning.
   • For serving:
   • Garnish with fresh parsley and serve hot with crusty bread.

Enjoy your rich and creamy mushroom soup!

You can also check https://www.vegrecipesofindia.com/tomato-soup-recipe-restaurant-style/

For more such recepis you can checkhttps://induldgetaste.com/veggie-soup/