Mushroom Soup | Cream of Mushroom Soup

Mushroom Soup is a creamy, spiced soup made by simmering mushroom along with garlic, onion in a milk based creamy sauce and garnished with herbs and spices. Cream of Mushroom Soup is healthy, nourishing and relished wholesome or as a starter. Mushroom Soup Recipe is explained in this post with step by step pictures and video.

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This Mushroom Soup is a very warm and wholesome especially during this chill weather. As you can see soups are very rare at this space but I am planning to post more soup recipes in future. These days I make soup often as its soo chill here with mild drizzles and this Mushroom Soup was relished on one such rainy day.

About Mushroom Soup

Mushroom Soup has become one of my family favourite soups. Kids, Amma and Hubby loved it soo much that they wanted it to be in our weekly menu. This Mushroom Soup is one of the easiest and quickest soup recipes that you can try.

Soup and Homemade Bread is our favourite dinner especially in winter. I usually make regular loaf bread but this time tried Whole Wheat French Bread and it was a great combo with this Mushroom Soup.

Hot or cold you can make this Mushroom Soup any time of the year and enjoy. This soup can be served as a main dish or as an appetizer. With bread as its side you can enjoy it for lunch or dinner too.

Button Mushrooms are best for this soup – First mushrooms are rinsed and cleaned well, then chopped into slices and made ready then it is sauted along with butter, garlic, onion and flour. Then milk is added to form a creamy sauce finally fresh cream is added along with spices and herbs. If you want a low fat version you can skip fresh cream and use only whole milk.

I make Butter Garlic Mushroom often as kids are fond of it. Other than that Mushroom Manchurian and Mushroom Soup has become our recent favourite add ons in our menu.

More Mushroom Recipes

Mushroom Soup Ingredients

• Mushroom – Button Mushroom is preferred for this soup as its tastes great.
• Butter – Vegetables and butter are sauted in butter first which makes it aromatic and greasy.
• Flour – You can add either maida or whole wheat flour.
• Vegetables – Onion and garlic are only added. If you prefer you can add finely chopped carrot, capsicum etc, but do not add more mushroom is the start ingredient here.
• Herbs & Spices – Bayleaf is added for flavour. Oregano, parsely and pepper powder are added to this soup to make it more flavourful.
• Milk – Use fresh whole full fat milk, Boil well and then use it.
• Cream – Use fresh cream or you can even use malai from milk.

If you have any more questions about this Mushroom Soup Recipe do mail me at [email protected] In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Mushroom Soup Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

Mushroom Soup Recipe Step by Step

1.In a pan add 2 tbsp butter and 1 tsp oil. Let butter melt.

2.Add 1 small bayleaf, 1 tsp garlic and 2 tbsp onion (finely chopped).

3.Saute well until golden.

4.Add 200 gms sliced mushroom.

5.Saute in medium high flame for 2 mins then add 1/2 tsp pepper powder and salt to taste.

6.Saute well, mushrooms will let out water keep cooking in medium flame.

7.In few minutes water will be absorbed and the mixture turns moist.

8.Reserve few mushrooms for garnish and set aside.

9.Now it is very moist add 1 tbsp maida or wheat flour.

10.Give a quick saute.

11.Add 1/2 cup water.

12.Add 1 and 1/2 cups milk(boiled).

13.Give a quick mix to avoid lumps formation. Keep stirring.

14.Cook in low medium flame and keep stirring.

15.Keep cooking until it becomes slightly thick and creamy as shown.

16.Add 1/2 tsp crushed pepper, 1/2 tsp oregano and 1 tsp parsely.

17.Give a quick mix.

18.Add 1/2 cup fresh cream.

19.Give a quick mix and Switch off.

20.The soup will be creamy and slightly thick but thickens with time.

Garnish with herbs, add reserved mushrooms and drizzle cream. Serve hot!

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Expert Tips

• Always add fresh boiled milk to avoid it from curdling.
• After fresh cream is added do not boil.
• You can either use wheat flour or maida there will be no much difference in taste and texture.
• You can even add a tbsp of chopped spring onion while sauteing garlic.
• Use milk and cream at room temperature.
• Use freshly ground pepper powder for a great flavor.
• For a low fat version add 2 tbsp cream or skip it.
• I used button mushrooms, You can use other variety mushrooms too but sure the taste varies.

Serving & Storing Suggestion

Mushroom Soup is a great dish to savour by itself. However you can accompany it with bread, croutons or garlic bread etc.

This Soup keeps well in room temperature for about a day and in fridge for 1 more day. As its purely milk based soup I would suggest to consume and finish it off the day it is made itself.

FAQS

1.My soup is not creamy, What can I do?

Once flour is added just saute for few seconds and add water, milk and keep stirring in low medium flame. It will thicken soon if it does not then simmer for few more mins but keep stirring. Adding cream gives creaminess and rich taste to the soup.

2.Can I make this soup vegan?

You can use olive oil replacing butter and almond milk or soya milk replacing milk. You can use cashew or almond paste to make it more creamy.

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