MUSHROOM SOUP

Mushroom Soup has become one of my family favourite soups. Kids, Amma and Hubby loved it soo much that they wanted it to be in our weekly menu. This Mushroom Soup is one of the easiest and quickest soup recipes that you can try.

MUSHROOM SOUP INGREDIENTS

• Mushroom – Button Mushroom is preferred for this soup as its tastes great.
• Butter – Vegetables and butter are sauted in butter first which makes it aromatic and greasy.
• Flour – You can add either maida or whole wheat flour.
• Vegetables – Onion and garlic are only added. If you prefer you can add finely chopped carrot, capsicum etc, but do not add more mushroom is the start ingredient here.
• Herbs & Spices – Bayleaf is added for flavour. Oregano, parsely and pepper powder are added to this soup to make it more flavourful.
• Milk – Use fresh whole full fat milk, Boil well and then use it.
• Cream – Use fresh cream or you can even use malai from milk.

 Prep Time 10 minutes mins

 Cook Time 20 minutes mins

 Total Time 30minutes mins

Ingredients

• 200 gms mushroom cleaned and sliced
• 1 and 1/2 cups milk
• 1 tablespoon flour
• 1/2 cup fresh cream
• 1 teaspoon garlic finely chopped
• 2 tablespoon onion finely chopped
• 2 tablespoon butter
• 1 teaspoon oil
• 1/4 teaspoon pepper powder
• 1/2 teaspoon crushed pepper
• 1/2 teaspoon oregano
• 1 teaspoon parsely
• salt to taste

Instructions

• In a pan add 2 tablespoon butter and 1 teaspoon oil. Let butter melt.
• Add 1 small bayleaf, 1 teaspoon garlic and 2 tablespoon onion (finely chopped).
• Saute well until golden.
• Add 200 gms sliced mushroom.
• Saute in medium high flame for 2 mins then add 1/2 teaspoon pepper powder and salt to taste.
• Saute well, mushrooms will let out water keep cooking in medium flame.
• In few minutes water will be absorbed and the mixture turns moist.
• Reserve few mushrooms for garnish and set aside.
• Now it is very moist add 1 tablespoon maida or wheat flour.
• Give a quick saute.
• Add 1/2 cup water.
• Add 1 and 1/2 cups milk(boiled).
• Give a quick mix to avoid lumps formation. Keep stirring.
• Cook in low medium flame and keep stirring.
• Keep cooking until it becomes slightly thick and creamy as shown.
• Add 1/2 teaspoon crushed pepper, 1/2 teaspoon oregano and 1 teaspoon parsely.
• Give a quick mix.
• Add 1/2 cup fresh cream.
• Give a quick mix and Switch off.
• The soup will be creamy and slightly thick but thickens with time.
• Garnish with herbs, add reserved mushrooms and drizzle cream. Serve hot!

Notes

• Always add fresh boiled milk to avoid it from curdling.
• After fresh cream is added do not boil.
• You can even add a tablespoon of chopped spring onion while sauteing garlic.
• Use milk and cream at room temperature.
• Use freshly ground pepper powder for a great flavor.
• For a low fat version add 2 tablespoon cream or skip it.
• I used button mushrooms, You can use other variety mushrooms too but surte the taste varies.

Nutrition Facts

Mushroom Soup | Cream of Mushroom Soup

Amount Per Serving (125 g)

Calories 148Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g38%

Polyunsaturated Fat 0.5g

Monounsaturated Fat 2g

Cholesterol 32mg11%

Sodium 60mg3%

Potassium 269mg8%

Carbohydrates 10g3%

Fiber 0.5g2%

Sugar 7g8%

Protein 6g12%

Vitamin A 559IU11%

Vitamin C 1mg1%

Calcium 178mg18%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

 Servings