Cream of Mushroom Soup Recipe:

Cream of Mushroom Soup Recipe:

Mushroom is one of my favourites because it is a low-calorie, low-carbohydrate food choice that can be used diversely in cooking. One cup of raw mushrooms contains only 15 calories and 2.3 grams of carbohydrate, making it a low calorie, low carbohydrate food choice. Mushrooms are also a good source of fibre, particularly the soluble fibre, beta-glucan. Though mushrooms provide very less amount of protein, they are full of vitamins and minerals. In addition to the many vitamins and minerals, mushrooms contain high levels of some antioxidant compounds that may help prevent some cancers. In Indian cuisine, the mushroom is widely used in making biriyani, gravies, salad, soup etc.

This cream of mushroom soup is a super easy recipe you can simply make it for winter/rainy season to warm up your dinnertime. Usually, soup means its only cream of tomato soup for my children. But when I made this one day in the cold evening, from there onwards this would be the first choice whenever I tend to make soup at home. Even my daughter comes forward to make this soup since this can be done quickly without spending too much of time in the kitchen.

This cream of soup is a one-pot soup where the chopped mushroom is sautéed with garlic and onion and then added with wheat flour to make it thick and finally mixed with milk which makes it healthier. Everything can be done in a quick manner without pressure cook anything, grinding etc. Fresh cream can be added but I didn’t use it here since I always prefer the recipes with the everyday ingredients easily available in my pantry. Let us see the recipe for cream of mushroom soup.

If you want to try my Mushroom Gravy, the link is here.

Mushroom gravy // Kalan Kuzhambu…

Cream of Mushroom Soup:
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Keyword: cream of mushroom soup, Mushroom Soup,, Soup recipes,
Servings: 3
Author: Malathi Muthukrishnan
Ingredients
Ingredients:
  • 200 grams Button mushroom
  • 2 tbsp Butter
  • 3 pods Garlic Finely chopped
  • 1 small Onion Finely chopped
  • 1 cup Water
  • 2 tbsp Wheat flour
  • 2 cups Full fat Milk
  • Salt As needed
  • 1 tbsp Pepper powder Freshly ground
  • 1 tbsp Coriander Leaves Finely chopped
  • 2 tbsp Fresh cream Optional
Instructions
How to clean mushrooms?
  1. Mushrooms should not be washed as they soak up water. 

  2. We can also clean mushrooms using a damp towel.

Method:
  1. Chop the cleaned mushroom vertically into small pieces.

  2. Heat butter in a pan and add the bay leaf and saute it for 5 to 6 seconds.

  3. Then add the finely chopped garlic.

  4. Saute it for few seconds and then add the chopped onions.

  5. Saute it till the onion becomes translucent and then add the chopped mushroom.

  6. The mushroom starts releasing water when you saute them.

    Once the released water starts drying, add the wheat flour and stir it well.

  7. Saute it for a few minutes and then add the freshly ground pepper powder.

  8. Mix it well and add 1 cup of water and stir it well till the wheat flour get dissolved in water.

  9. Then add the full-fat milk (I used Aavin green magic) and stir it well.

  10. Add the salt at this stage and let it boil for a few minutes with occasional stirring.

  11. When the soup starts thickening, allow it for simmering for few more minutes.

    When it is about to boil, switch off the flame and add the finely chopped coriander and transfer it to the soup bowls.

  12. Adjust the salt and pepper while having it, according to your taste

Recipe Notes

Tips for buying and storing mushrooms:

  • Never buy mushrooms that looks dirty and smells musty.
  • It should be clean, fresh and free of blemishes, such as soft, moist spots and discolouration.
  • Dust the mushrooms with a light brush and then store.
  • Keeping them in paper bags is the best way to store them.
  • Or it can be stored in the refrigerator in an open container for about five days.
  • Storing them in plastic bags is a bad idea.

Cream of Mushroom Soup Recipe with Stepwise Pictures:

How to clean mushrooms?

  • Mushrooms should not be washed as they soak up water.
  • We can also clean mushrooms using a damp towel.

Method:

  • Slice the cleaned mushroom vertically into thin slices.

  • Heat butter in a pan and add the bay leaf and saute it for 5 to 6 seconds.
  • Then add the finely chopped garlic.
  • Saute it for few seconds and then add the chopped onions.
  • Saute it till the onion becomes translucent and then add the chopped mushroom.
  • The mushroom starts releasing water when you saute them.
  • Once the released water starts drying, add the wheat flour and saute it well.
  • Saute it for few minutes and then add the freshly ground pepper powder.
  • Mix it well and add 1 cup of water and stir it well till the wheat flour get dissolved in water.
  • Then add a cup of full-fat milk (I used Aavin green magic) and stir it well.
  • Add the salt at this stage and let it boil for few minutes with occasional stirring.
  • When the soup starts thickening, allow it for simmering for few more minutes.
  • When it starts boiling, switch off the flame and add the finely chopped coriander.

  • Transfer it to the soup bowls and adjust the salt and pepper according to your taste.

Notes:

  • Do not overcook the mushroom since it will lose all the vitamins and minerals.
  • Wheat flour can be replaced by all-purpose flour if preferred.
  • If the full-fat milk is not available any milk can be used and adjust the water and wheat flour accordingly.
  • Salt should be added in the end only since it will curdle the milk if added earlier.
  • Do not let the soup roll boil because it will spoil the consistency.
  • Ensure to give full attention while boiling to avoid spilling out of the vessel since milk is added.

Tips for buying and storing mushrooms:

  • Never buy mushrooms that looks dirty and smells musty.
  • It should be clean, fresh and free of blemishes, such as soft, moist spots and discolouration.
  • Dust the mushrooms with a light brush and then store.
  • Keeping them in paper bags is the best way to store them.
  • Or it can be stored in the refrigerator in an open container for about five days.
  • Storing the mushrooms in plastic bags is a bad idea.
  • Do not wash them until just before use.

 

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