A ‘soup and rolls’ dinner is the best thing about cold December evenings. This thick garlicky mushroom soup makes for a hearty and complete meal when paired with some hot buttered dinner rolls.
This is my garlicky variation of the traditional Cream of Mushroom soup. I often serve it with bruscetta.
This time I made these Herbed garlic Fantail rolls.
For the soup we need (serves 4)
1 ½ cup mushrooms, sliced thin
1 onion, chopped very fine
5-6 cloves of garlic, minced
2-3 tbsp corn flour/all purpose flour mixed with ¼ cup of milk till smooth
1 tsp salt
½ tsp white/black pepper powder
2 cups milk
1 Tbsp butter
Warm the butter and add the garlic.
Once slightly browned, add the onions and cook stirring for about 5 minutes till the onion cooks.
Add the mushrooms and cook for about ten minutes till the water evaporates and they are sautéed well.
Add the corn flour/flour and cook for a couple of minutes.
Add the milk and stir. Bring it to a boil.
Season with salt and pepper and boil till the soup thickens.
Serve with warm bread.
For the fantail rolls, follow any white bread recipe. I followed my recipe for garlic cilantro pull apart bread and used fresh parsley and basil instead of the cilantro. For shaping the fantail rolls, follow the exact procedure for pull-apart bread as shown here.
Once you have stacked the dough strips and cut them into squares, instead of putting the squares in a loaf pan, put each square into a greased muffin pan and bake for about 15 minutes at 180C. Brush with butter and serve immediately.
