Cream of mushroom soup recipe
US measuring cups are used (1 cup = 240 ml)
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings
- 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
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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