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    Recipe Index » Soups » Cream of mushroom soup recipe

    Cream of mushroom soup recipe

    Published: Jul 22, 2015 · Last Modified: Apr 14, 2020 by Kanan Patel / 2 Comments

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    Cream of mushroom soup recipe - quick, simple and easy to make homemade creamy mushroom soup.

    Cream of mushroom soup recipe | Creamy mushroom soup recipe

    This is my favorite soup during the winters. Having a bowl of soup in cold weather is really comforting. When it comes to the soups, I prefer creamy and smooth soups. While hubby prefers the chunky soup like veg hot and sour soup or veg manchow soup.

    Just like all the cream of soups, this recipe calls for roux. Roux is a mixture made by sauteing butter and flour. This works as a thickening agent. This roux is later thinned with milk. As milk simmers, it will start to thicken.

    Cream of mushroom soup recipe | Creamy mushroom soup recipe

    For making this cream of mushroom soup, I have used button mushrooms. You can use use cremini mushrooms or mix of cremini and button mushrooms.

    A dash of nutmeg is added at the end. It really brings out the flavors. Instead of that you can try with herbs like thyme or tarragon. Use fresh herbs. If not available then use dried herbs.

    For making this I used vegetable stock here. Instead you can use water. If you eat non-vegetarian food then use can use chicken stock as well.

    Check out other creamy soup recipes
    Spring onion soup  //  Spinach soup  //  Celery soup  //  Broccoli soup


    How to make Cream of mushroom soup recipe (Step by Step Photos):


    or Jump to Recipe

    1) Heat the butter in a saucepan on medium heat.

    2) Once melted, add chopped onions. Sprinkle some salt to speed up the process.
    Cream of mushroom soup recipe | Creamy mushroom soup recipe

    3) Cook till onions are soft and translucent.

    4) Then add sliced mushrooms.
    Cream of mushroom soup recipe | Creamy mushroom soup recipe

    5) Mix and cook. It will leave its water.

    6) Continue cooking till it gets soft. By the time all the water is evaporated.
    Cream of mushroom soup recipe | Creamy mushroom soup recipe

    7) Add all purpose flour.

    8) Mix and cook for 1 minute.
    Cream of mushroom soup recipe | Creamy mushroom soup recipe

    9) Then add milk, bay leaf, cloves and peppercorns.

    10) Let it simmer for 5 minutes. Milk will get thick because of the flour in it.
    Cream of mushroom soup recipe | Creamy mushroom soup recipe

    11) Remove the bay leaf. Make smooth puree out of it. Use grinder or immersion hand blender.

    12) Pour the puree back into the pan. Add water or vegetable stock. Add black pepper powder.
    Cream of mushroom soup recipe | Creamy mushroom soup recipe

    13) Also grate the nutmeg.

    14) Mix well. And bring it to boil. Then turn off the stove.
    Cream of mushroom soup recipe | Creamy mushroom soup recipe

    Pour into individual serving bowl, garnish with crushed black pepper.

    Serving suggestion: Serve this creamy mushroom soup as a starter before your meal. This soup is creamy and rich, so you need smaller portion than other light soups.

    Cream of mushroom soup recipe | Creamy mushroom soup recipe

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Cream of mushroom soup recipe | Creamy mushroom soup recipe
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    Cream of mushroom soup recipe

    5 from 1 vote
    Tried this recipe? Leave a comment and/or give ★ ratings
    US measuring cups are used (1 cup = 240 ml)
    Author: Kanan
    Course: Soup
    Cuisine: American
    Calories: 117kcal
    Servings 2 servings
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 1 tablespoon Butter
    • 1 small or ½ cup Red onion chopped
    • 100 grams or 1 cup Mushrooms sliced
    • ½ tablespoon All purpose flour (Maida)
    • ½ cup Milk
    • 3 Black peppercorns
    • 3 Cloves
    • 1 Bay leaf
    • ½ cup Vegetable stock or water
    • Salt to taste
    • Black pepper powder to taste
    • ¼ teaspoon Freshly grated nutmeg

    Instructions 

    • Heat the butter in a saucepan on medium heat.
    • Once melted, add chopped onions. Sprinkle some salt and cook till onions are soft and translucent.
    • Then add sliced mushrooms. Mix and cook. It will leave its water.
    • Continue cooking till it gets soft. By the time all the water is evaporated.
    • Add all purpose flour. Mix and cook for 1 minute.
    • Then add milk, bay leaf, cloves and peppercorns.
    • Let it simmer for 5 minutes. Milk will get thick because of the flour in it.
    • Remove the bay leaf. Make smooth puree out of it. Use grinder or immersion hand blender.
    • Pour the puree back into the pan.
    • Add water or vegetable stock.
    • Add black pepper powder and freshly grated nutmeg. Mix well.
    • And bring it to boil.
    • Then turn off the stove.

    Nutrition

    Calories: 117kcal | Carbohydrates: 10.1g | Protein: 4.3g | Fat: 7.8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 836mg | Potassium: 254mg | Fiber: 1.5g | Sugar: 5.4g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
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    Comments

    1. ankita suman

      December 18, 2015 at 12:35 pm

      Can we make with canned mushroom...thank you..please help

      Reply
      • Kanan

        December 18, 2015 at 10:43 pm

        I have never heard of canned mushroom. But i think you can use any mushroom

        Reply
    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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