Cream Of Mushroom Soup Recipe will help you in making delicious, hearty mushroom soup in very easy steps. It does not require too many ingredients and is a perfect choice for cold winter evenings.
Now the winter has set in and hot soups provide much needed warmth to the body. Nowadays I am experimenting with various soups and shorbas. I will share these recipes in my future posts. Cream of mushroom soup is an all time favorite in my home and I very often make it. Just like almond soup this soup is not very spicy. Whenever I want to eat something spicy I prepare tomato rasam.
How to make the soup?
Using this cream of mushroom soup recipe, you can easily make the soup that has wonderful taste and flavors. Just wash and chop mushrooms. Also finely chop onions and garlic. You can use garlic paste as well. Gather all other ingredients and start your cooking.
Cream of mushroom soup recipe: saute mushrooms with onion and garlic
First of all saute chopped garlic and onion in butter. Then comes the turn of mushrooms. Add mushrooms and stir fry for two-three minutes.
In order to add some body to the soup, add some corn starch. I very often add atta flour instead of corn starch as it is a healthier option. The only difference on adding atta is in color of the soup. Whereas corn starch keeps the soup white, atta makes it a bit muddy. Taste remains the same. So nowadays if I have to impress my guests, I use cornstarch as a thickening agent, and if I am making it for my own consumption, I add atta or sometimes rolled oats.
Add salt and cover and cook for two-three minutes. After that add some vegetable stock or water, and milk. Cook till the soup starts boiling. You need to stir occasionally. The soup will start to thicken.
Adjust salt and also the consistency. If the soup is too thick add some more milk. If it is thin then dissolve some corn starch in water and add it to the soup, stirring continuously. Add some nutmeg powder and black pepper powder for extra flavor. A healthy version of soup is ready. If you want it to make it rich, go on and add some cream to it as well. But I like it without adding cream.
Serve hot, garnished with chopped cilantro (coriander leaves) or parsley.
Creamy mushroom soup is ready
You may also like some other soup recipes such as carrot coconut soup, that is inspired by Thai flavors. my other favorites are lemon and coriander soup and sweet pea and mint soup.
Cream Of Mushroom Soup Recipe
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- 200 gm button mushrooms chopped to small pieces
- 1 large onion finely chopped
- 4 cloves garlic finely chopped
- 1 tablespoon butter/cooking oil
- 1 tablespoon corn-starch or atta flour
- 2 cups milk
- 2 cups vegetable stock/water
- 1 pinch nutmeg powder
- 1/2 teaspoon black pepper powder
- salt to taste
- 2-3 tablespoons fresh cream
- 1-2 sprigs fresh parsley or coriander leaves (cilantro) finely chopped (optional)
- Heat butter in a heavy bottomed pan. add chopped garlic and saute for a minute. Then add chopped onions and fry them for two-three minutes. Add chopped mushrooms and saute for a minute. Then add corn starch to it. For healthy version you can replace corn starch with atta flour. Saute for two minutes.
- Then add vegetable stock or water. Then add milk. Add salt to taste. Cook till the mixture starts boiling - stirring occasionally. Add nutmeg powder and black pepper powder.
- Mushroom soup is almost ready. Now add fresh cream and mix well. Switch off the gas. Taste and adjust salt if needed.
- Cream of mushroom soup is ready. Serve hot soup garnished with chopped parsley or coriander leaves.
- If you want healthier version of soup, you can skip adding fresh cream. Soup tastes great without cream as well.
- Adding freshly scraped nutmeg and freshly crushed black pepper gives great flavor to the soup.
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