Caashifa's Brown Butter Mushroom Soup

TRH Caashifa's Brown Butter Mushroom Soup
1st of Ramadaan, Iftar soup.
4 Tblspns butter
250g mushrooms sliced
1 small onion
2 cloves garlic crushed
2 cups vegetable or chicken stock or 1 stock cube to 2 cups water
2 cups water
Salt and pepper to taste
1/2 cup heavy cream
1/4 tsp xantham gum (optional)
In a large pot, heat butter over medium heat until it begins to brown and turns fragrant, 3 to 4 minutes.
Add mushrooms and stir to coat, then saute until mushrooms are tender and lightly browned, 4 to 5 minutes.
Season to taste. In a food processor, blitz the onion and garlic till finely chopped.
Add the garlic onion mix to the pot and cook 1 minute. Stir in stock and bring to a simmer till reduced.
Add 2 cups of water and simmer for 45 minutes.
Reduce heat, add the cream and xantham gum.
Stir vigorously to incorporate the gum and cook for 5 minutes.
Serve warm.
Prepared, tried and tested by:  Caashifa Adams Young

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