Creamy Mushroom Soup With Simple Basil Croutons

This is my low calorie version of simple Creamy Mushroom soup. The basil croutons make the soup more delectable.

I have to try to cut the calories form the soup as much as possible. Have used corn flour as a thickener instead of heavy cream. I have used heavy cream just for adornment. I got this recipe form a cookbook and tested and it really turned out so good. Love to have them a cold winter evenings.

The basil croutons are one of my fav. The original recipe called for thick crusty bread. But I had some white bread left untouched, so I used it to make the croutons. This crouton goes very good with all types of soup.

Ingredients :

Button mushroom – 10
Shallots – 5
Ginger garlic paste – 1 tablespoon
Corn Flour – 2 teaspoon
Fat free Milk – 1/4 cup
Water – 2 cups
Salt and pepper as required
Olive oil – 1 tablespoon

Procedure :

1. Heat half of the oil in a heavy bottom sauce pan, add ginger garlic paste, saute it and add shallots, mushroom, salt and pepper.

2. Saute the whole mixture for 3 minutes and add 2 cups of water and bring it to boil. Let it cool.

3. Now transfer the mixture into a blender and blend it to a smooth mixture and strain it through a sieve.

4. Now heat the other half of the oil and add the strained soup and stir it. Now mix the corn flour with milk and add it to the soup and bring it to a boil.

5. Add enough salt and pepper and serve hot.

Ingredients For Croutons :

White bread slices – 10
Olive oil – 1 tablespoon
Dried Basil – 1 teaspoon

Procedure :

1. Remove the crust of the bread and cut it to desired shape.

2. Mix dried basil to olive oil and brush it on both sides of the bread.

3. Transfer it to a baking sheet and bake for 5 minutes or until golden brown in a 350 degree oven.