Cream of mushroom soup recipe

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

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.

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):

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

2) Once melted, add chopped onions. Sprinkle some salt to speed up the process.

3) Cook till onions are soft and translucent.

4) Then add sliced mushrooms.

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

6) Continue cooking till it gets soft. By the time all the water is evaporated.

7) Add all purpose flour.

8) Mix and cook for 1 minute.

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.

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.

13) Also grate the nutmeg.

14) Mix well. And bring it to boil. Then turn off the stove.

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.

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Cream of mushroom soup recipe

US measuring cups are used (1 cup = 240 ml)

Course Appetizer, Side Dish

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 2 servings

Author Kanan

Ingredients

• 1 tablespoon Butter
• 1 small or ½ cup 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 information is a rough estimate for 1 serving

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