This mushroom soup is a creamy, flavorful, and nutritious dish for every occasion; It is a one-pot dish, easy to make, requires no special ingredients, 100% vegetarian because we did not include chicken stock, thick and creamy that you can enjoy alone or with family, and comforting for every season. If you love soups like tomato soup, mix veggie soups, spinach soup then Cream of Mushroom soup is a must-try. The recipe is super easy and fast that you can prepare for guests, family dinner, anniversary, birthday, and any other time.
What you need (Ingredients)
200 grams sliced or chopped button mushrooms (or cremini mushrooms)
1 medium-sized onion, finely chopped
2 to 3 medium-sized garlic, finely chopped
1 small tejpatta, known as Indian bay leaf
2 pinches of nutmeg powder
1 cup water/ better-preferred vegetable stock
1 cup whole full-fat milk – at room temperature/warm
6 tbsp low fat cream- about 25% to 30% fat
1 tbsp whole wheat flour or all-purpose flour can be used
2 tbsp unsalted butter
2 tsp chopped parsley or coriander leaves
freshly crushed black pepper
salt as needed
1 tsp finely chopped parsley/coriander/thyme/basil for garnishing
How to Prepare (Process)
Take a medium bottom deep saucepan, add butter and melt, butter should not be burned, add bay leaf and stir until fragrant, add chopped onion and garlic, saute on medium flame until soft and translucent. Remove the bay leaf.
Add the sliced mushrooms in the saucepan and stir, saute till water is released and dries up, mushrooms should become a little golden. Now add flour, stir well for 4-5 minutes in low flame until raw aroma goes away, add a tsp of freshly ground black pepper and combine.
Add vegetable stock/water, now slowly add full-fat milk, keep stirring slowly, add 2 tsp salt, simmer the soup on a low-medium flame, the soup will begin to froth and bubble, wait until thickens, stir in between.
When soup gets almost into required consistency add the low-fat cream, stir slowly and mix well; Add chopped parsley or coriander and nutmeg powder (can be skipped), taste the salt, and add more if required simmer for 2 more minutes, switch off the flame.
How to serve:
Pour the soup into 3 individual serving bowls (can be lessened or increased)
Garnish with finely chopped parsley/coriander/thyme/basil
To maintain the quality and prevent milk to be torn, warm it a little before adding and add slowly while stirring continuously.
To increase the flavor, sprinkle some freshly ground black pepper on the serving bowl. You can also add oregano seasoning for extra flavor.
You can serve Cream of Mushroom Soup with a sandwich, bread, pasta or spaghetti, salad of mixed veggies, a rice dish, or dumplings.
The Cream of Mushroom Soup recipe serves 2-3 persons although it can be increased by adding ½ cup vegetable stock. To make it more creamy, chop the mushrooms and break them while sauteing. If you love biting into mushrooms while eating the soup then better keep it sliced.