Rich and creamy soup, with perfect balance flavors, with the awesome bite of sautéed mushrooms, a slight hint of garlic, velvety texture is the mushroom soup recipe. The feel and the consistency of this mushroom soup are to fall for. There are a number of mushroom soup recipes but this mushroom soup recipe will make anyone fall in love with mushrooms and those who already like mushrooms will come back to this recipe of mushroom soup again and again.
As I already mentioned it is creamy and rich. This mushroom soup can be extended to a dinner recipe simply by serving it some garlic bread. In fact, I often make it for weekend brunch. My daughter who is not a big mushroom fan also loves this mushroom soup, the mushroom soup recipe!
Mushrooms: I have used the white button mushrooms for this mushroom soup recipe. In my post for mushroom curry I have explained the process of cleaning and cutting the mushrooms.
Butter: I have used butter to prepare the mushroom soup. You can also use olive oil.
Flour: Refined flour has been used to give body to the soup. You can try the recipe with whole wheat flour.
Milk, water, and cream: I have used a combination of milk and water. Instead, you can use only milk or only water. If you can, use vegetable stock instead of water. In this soup recipe, I had prepared and used vegetable stock. It adds so much to the soups. Heavy cream has been added to justify it being cream of mushroom soup.
Seasoning and flavoring: Salt and white pepper had been used as the seasoning agents. Garlic adds amazing flavor to the soup. You can use herbs such as thyme, oregano, cilantro, etc.
A few things should be kept in mind to get the best cream of mushroom soup. Mushrooms should be slow-cooked in butter. You will fall in love with the aroma in your kitchen when you roast the mushrooms in butter. My daughter hates mushrooms but she came to the kitchen asking me what I was cooking and finally indulged in this delicious mushroom soup. The consistency of the soup is totally up to you. This cream of mushroom soup recipe gives a thick soup and I never thought of changing its consistency. However, you can do so by adding more stock or water. If you are looking for a mushroom soup Indian, this recipe is not for you. I shall soon work on it and post it on the blog.
Serve it hot with garlic bread for a weekend lunch.
1.This recipe serves 2-3 persons.
2.Heat a pan. Add 2 tbsp of butter.
3.Let it melt.
4.Add 200 grams of sliced button mushrooms.
5.Cook on low flame, stirring occasionally.
6.Cook till the mushrooms turn slightly brown.
7.Take out in a plate.
8.In the leftover butter in the pan, add ¼ cup of chopped onions. Cook till the onions become translucent or soft.
9.Add 2 crushed garlic cloves. Cook for 1 or two minutes, till the raw smell of garlic goes away.
10.Add the sautéed mushrooms. Keep aside a few for the garnish.
11.Add 2 tbsp of all-purpose flour.
12.Cook for 2-3 minutes till the raw smell goes. Do not brown the flour.
13.Add 1cup of water. Mix well.
14.On a low flame add 1 cup of milk.
15.Let it simmer on low flame.
16.Cook for 2-3 minutes or till the desired consistency.
17.Finish off with salt to taste, ½ tsp of white pepper powder and ¼ cup of heavy cream.
18.Mix everything well. Simmer for a minute. Check and adjust the seasoning and the consistency.
19.Serve hot. Garnish with mushrooms. Bon appetite.
PREP TIME 10 minutes
COOK TIME 25 minutes
TOTAL TIME 35 minutes
Mushroom Soup Recipe
How to make Mushroom Soup
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