Welcome to show me the curry dot com.

I'm unusual and I'm Hittle.

And today we're making a creamy mushroom soup.

We'll pick for this time of the year.

Absolutely so these are the two kinds of mushrooms were using today we're using the baby Bellas, and we're using the regular white button mushrooms like this, but it's entirely your choice.

If you're fond of one or the other, you could switch it toe just one type of mushrooms.

But we feel that the baby Bellas have a little more texture to them.

And so you get a little more texture in your suit, right?

And one of the things we wanted to mention was, you know, uh, mushrooms.

Usually, when you have to wash them every kind of wonders how to do it.

So his little tip, usually what this is, you should take a damp cloth and just wipe off modern the residue from mushroom till it's clean, and that's how you're supposed to do it.

But if you're really uncomfortable doing that and you wantto make sure it's nice and clean, which we sometimes do, this is what you do.

You take it under running water and hold it up right into under the flowing water and just kind of wipe off all the residue from the top.

Do not flip it around.

Do not dunk it in water and just rub with your hand on the underside and just clean up and that's about it and just let it dry.

Right.

And mushrooms are like sponges, so if you don't come in water and keep them there for a while, they're just gonna absorb all the water.

Right?

And we are gonna be sauteing, says makes it that much harder to get rid of all that moisture in there.

So this is how we're gonna cut the mushrooms now.

They're all different sizes as you notice.

So it's really no hard and fast rule how you cut them.

But you can either just like them if you want.

So there, like this, or if you want them smaller, you could just cut it through the center over here.

I think we're gonna keep these lighters and the bigger ones we're going to cut through the center because we're sauteing.

Jeez, they do lose a lot of their size as you're salting, so you just be sure you keep him a little bit on the bigger side because they will kind of melt away.

It's.

And if you're making for people who are not really born of mushrooms, you can even chop them up finer.

It's nobody you know.

So I'm gonna carry on with this.

So for this recipe were using shallots and shallots her from the onion family.

But there are a lot smaller.

There were small, and the reason we use is is they pack a lot of flavor.

They're really, really intense, a lot more intense than your regular onions.

But if you don't have the shallots, you can perfectly okay to use regular onions, too.

But we're going to slice these thinly.

Also, you know, I was gonna say a lot more important.

Can we have a pan heating up on medium heat?

We're gonna add two tablespoons of butter and allow it to melt.

Once the butter's melted will add two shallots sliced and will saute days until they turn light brown.

He the shallots or browning just a little bit, and we'll added £1 of mushrooms and we're gonna saute the mushrooms on a medium high until they start to brown.

It's important to use a nice white pan like this so you don't crowd your mushrooms, and Suri keeps during about 3 to 5 minutes into sauteing mushrooms.

They're gonna let go up some water, some liquid, so you want to keep stirring and make sure all the moisture evaporates, and then the mushrooms will structure brown.

Once the moisture evaporates, we're gonna add one tablespoon of chopped garlic in about half a teaspoon of salt, quarter teaspoon of ground clothes and one teaspoon of Italian seasoning.

Just gonna rub it on my hands to release the flavor and makes it through.

I will cook it another few minutes until the mushrooms are really brown and the garlic has a chance to cook.

Hey and mushrooms have a nice caramelization on them, so we'll switch off the stove and just dress a little bit of lemon juice to taste.

About a teaspoon or two makes it.

We're gonna take these mushrooms out from the pan, so in the same pan begun to make the roof.

I know it looks a little dirty, but it's actually not.

It's all the flavors, but two tablespoons off extra virgin olive oil.

I'm gonna add three tablespoons off all purpose flour or Meda.

It's best to make rule on a very low flame.

So you have more control because things happen really fast when they start happening.

So this way you have more control over everything.

I'm gonna wait for the medal or the all purpose, larger change a little color, get a little brown in color.

And that's a great indicator that things are heading that way too, was getting done.

And keep mixing.

Make sure you don't burn anything that looks done.

And I'm slowly gonna add the broad they're gonna use approximately seven cups off.

Brought he can use homemade or B is in this case.

We're using the store bought cans and added very slowly and keep mixing.

I would just walk and get the lumps out.

Can use a flat spatula and just help it through a little bit.

Now we can increase the heat to medium and add in the balance of the vegetable broth.

We're gonna increase the heat to medium high and allow to come to a boil and keep stirring so that it cooks evenly.

So our vegetable broth is boiling right now, And we'd like the soup to be a little bit on the thicker side.

So it's a nice rich and thick, creamy soup.

So what we're gonna do is we have two additional tablespoons of all purpose flour here.

We didn't add this in the room with the beginning because the more flour you at the beginning, the more oil you have to use and we don't want to use any more oil.

So we have just two more tablespoons here.

We're gonna add a little bit of water to mix it in.

That's about 1/4 cup of water.

If you've ever done this before and you've put in flower into a hot liquid, you know that's a no, no.

Uh, you'll have very lumpy soup.

So that's why we're gonna mix this in like this.

So it's a horrible consistency, and then we'll just drizzle it into the soup while importing this mixture in.

I'm gonna keep stirring it Go.

It's starting to thicken up already, so you just gonna let it boil for a little longer and let the flower cook and this looks perfect.

Let's look at the consistency perfect, and we're going to add in the mushrooms.

Mix it in.

And, of course, if you want to spice things up a little bit, you got some chili red chili flakes to taste and mix.

Just mix it in.

Allow the flavors to mix into the soup and just allowed to come to a boil.

And here's your final step.

We have some half and half, and this is entirely to taste, depending on how rich you want the suit to be.

Not a little or a lot, and you can use regular milk as well, and it works just fine.

Looks great.

And last, but not least, some fresh black pepper and mix it.

Turn off the stove and it's ready to sue.

Mushroom soup is ready, and it looks fantastic.

Beautiful?

Yes, bacon.

Garnish it either with the little bit of cream or some more black pepper or some basil or some cilantro.

Really, Honestly, the choice is yours is It's really hardy soup, and it's like, perfect for any time of the year, right, And you just have to have ah, little Italian bread or or any kind of bread and just dip it in and it makes a complete meal.

But you can use those aside, You're making you know you have even Pete's hours.

Something as simple as that.

This makes a great side.

It makes a complete meal then, so another thing wanted mentioned.

You can actually change out the We've done mushrooms.

You can do asparagus, or you can do broccoli, or you can do Brussels sprouts.

So either way, everything works out well.

So enjoy this delicious and hardy yummy assurances and join us again on another episode of Sherman a curry dot com, adding a pinch of spice to your life.