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.

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