Spicy Mushroom Soup

Step 1

Preheat 1 teaspoon butter and 1 teaspoon olive oil in pan. Add chopped garlic and sauté until golden (2-3 minutes). Add mushrooms and cook until roasted and light brown color. Remove cooked mushrooms from the heat and set aside in a bowl.

Step 2

In the same pan, add remaining 1 teaspoon butter and olive oil and sauté until translucent. Add thyme, kosher salt, dried chili. Cook on medium-high heat, stirring occasionally, for 5 minutes. Add all-purpose flour and cook, stirring, for a few seconds.

Step 3

Add 1/2 cup (125 ml) milk, reduce the heat to low and simmer for 2-3 minutes. Add 3/4 of cooked mushrooms and cook further for 3-4 minutes.

Step 4

Turn off the heat and transfer mushroom mixture to a blender. Blend until it is puréed.

Step 5

Return blended mixture to the pan. Add remaining milk, cooked mushrooms and water. Simmer, covered, at low heat for 10 minutes.

Step 6

Remove from the heat and serve. Bone appetite!