Mushroom Celery Soup

Super healthy, simple, and delicious mushroom soup flavoured with celery and garlic. This is perfect for winter and monsoon!

Ingredients :

• Button Mushrooms, finely sliced- 1 cup 
• Celery, finely chopped- ¼ cup
• Butter or oil- 1 to 2 tbsp
• Onion, finely chopped- 1 medium sized
• Garlic cloves, chopped- 5
• Cream- 2-3 tbsp (optional)
• Vegetable stock- 3 cups (or 2 Maggi veg stock cubes + 3¼ cups of water)
• Pepper- 1 tsp  or to taste 
• Salt to taste

Method:

• Heat oil/butter in a pan.
• Add onion, celery and garlic and sauté for 2-3 minutes.
• Add mushrooms and sauté for another 2-3 minutes. Reserve 1-2 sauteed mushroom slices for garnishing.
• Add half the stock and cook for 2-3 minutes.
• Blend this mixture. You can keep this slightly rough or blend until smooth.
• Put the blended mixture in the pan and add the remaining stock.
• Bring to a boil and season the soup with salt and black pepper.
• Pour cream and give a nice stir. Switch off the gas. 
• Meanwhile, cut the bread slices into long strips. Apply garlic butter or plain butter on them and toast them. 
• Pour soup in the bowl, garnish with sauteed mushroom slices.  
• Serve hot with toasted bread strips. This is a complete meal for dinner.