Soups & Salads

Cream of Mushroom Soup

Cream of Mushroom Soup

A truly wholesome way to enjoy Mushrooms and savour its mystic flavours! A warm cup of this rich soup can be so comforting and invigorating…, especially when the mercury starts to dip typically with the onset of monsoons. Don’t let the whole wide range mushrooms deter you bcoz this one is made using “Button Mushrooms”, a variety which is commonly available across our country along with a few other basic ingredients such as onions, potatoes, milk and cream. Adding potato to the stock gives this soup a thick body and making it a fuller experience as well! Garnish it with an assortment of your favourite mushrooms topped with a hint of truffle oil and experience a whole new explosion of flavours and textures in your mouth. Add herbs of your choice (optional) for its multitude reasons and also to give it that beautiful splash of green!

Make a meal of it in a large bowl or simply serve it espresso-style at a party…It never fails to
deliver its magic!!!
As always .. would love to have your feedback.

 

Course Soup
Servings 4 to 5 persons
Prep time 10 minutes
Cook time 15-20  minutes

Ingredients for the Mushroom Soup

( 1 cup=200 ml, 1 tbsp=15 ml)

2 cups Mushroom (fresh); cut into 4 quarters
1/3 rd cup Onions finely chopped
1/3 rd cup Potatoes diced
½ cup Milk
1 tbsp Butter
¼ th cup Amul fresh cream
to taste Salt
1 cup Veg stock

For Garnish

½ cup Mushrooms, finely chopped
½ tbsp. Butter
1 tsp Cream for garnish
As per taste Crushed black pepper

Instructions for the Soup

1. Clean and wash the mushrooms and cut into quarters. Keep aside.

 

2. Heat the butter in a cooker. Sauté the onions for 2-3, minutes.
3. Add in the potatoes and sauté for a few minutes. (This is to thicken the soup in place
of cornflour)
4. Now add in mushrooms and sauté them on a high flame. Let them release their water. Let the water dry up.

5. Now add in the stock and salt. Cook on a moderate flame for 1-2 whistles
6. Remove from the gas. Let it cool. Blend with a blender or in a mixer. Sieve the soup.
7. Return the soup to the gas. Add in the milk and stir continuously; let it boil on a low
flame.
8. Now add in the cream. Stir the soup to mix the cream. Switch off the flame.

For Garnish:
1. Sauté the finely chopped mushrooms in butter on a high flame. Their water should
dry up. Add it to the soup. Garnish with fresh cream and crushed black pepper.

 

Tips:
1. You can use a mixture of different mushrooms.

2. Can add a milk foam on top and serve this in an espresso cup like a mushroom cappuccino.
3. Add a drizzle of truffle oil on top whilst serving to enhance the flavour.
4. Can add fresh parsley as well for garnish.

Note: I personally dislike the use of cornflour or white flour to thicken this soup. Hence the
addition of potatoes to give the soup a body.

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