5 soups perfect for the monsoon

Serving size: 4

Ingredients
2 tbsp butter
1 finely chopped onion
1 finely chopped stalk of celery
1 finely chopped stalk of leek
5 chopped garlic flakes
1 bay leaf
very few thyme leaves
150 g sliced assorted mushrooms
600 ml mushroom stock
100 ml cream
200 ml milk
4 sage leaves
salt and pepper to taste
2 tsp chopped parsley
4 chopped sage leaves

Steps
In a pan melt the butter. Add the onion, celery, leek, garlic, bay leaf and thyme leaves and sauté for a few minutes. Then add the mushrooms and continue to sauté. Add the mushroom stock, cream and milk. Simmer for about 30 minutes or until all the vegetables have become soft. Remove from the gas, and blend the mixture into a puree. Blend till it is very smooth. Add salt and pepper. When serving, garnish with parsley and sage.

Photograph: Lavanya Kumara Krishnan/Flickr (Under Creative Commons License)