Easy and Delicious Mushroom Soup Recipe

wellhealthorganic.com Mushroom Soup Recipe: Indulge in the luxurious delight of this velvety mushroom soup, a culinary gem that’s a perfect treat year-round. This one-pot wonder is a hearty creation, crafted to perfection in just 30 minutes, making it an ideal choice even for the busiest of weeknights.

Mushroom Soup Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Cuisine: Global

Course: Side Dish, Appetizer

Diet: Vegetarian

Difficulty Level: Moderate

Ingredients:

• 200 to 250 grams of button mushrooms or cremini mushrooms
• ⅓ cup of finely chopped onions or 1 small to medium-sized onion
• ½ teaspoon of finely chopped garlic or 2 to 3 small to medium-sized garlic cloves
• 1 Indian bay leaf (tejpatta) or regular bay leaf
• 1 to 2 pinches of ground nutmeg powder or grated nutmeg
• 1 cup of water or vegetable stock
• 1 cup of whole milk (at room temperature)
• 6 tablespoons of light cream or 3 tablespoons of whipping cream or heavy cream
• 1 tablespoon of whole wheat flour or all-purpose flour
• 2 tablespoons of butter
• 1 tablespoon of chopped parsley or coriander leaves (cilantro) or any fresh soft herbs like basil
• Freshly crushed black pepper, to taste
• Salt, to taste
• 1 teaspoon of finely chopped parsley for garnishing

Also Read: Oats Chilla

Instructions:

Preparation:

1. Rinse or wipe the button mushrooms or cremini mushrooms. Slice off the lower part of the base stalk of each mushroom, then chop them into halves, quarters, or thin slices.
2. Peel, rinse, and finely chop the onion and garlic. Prepare all other ingredients and set them aside.

Sautéing Onions and Garlic:

1. Melt butter in a heavy saucepan.
2. Add the bay leaf and sauté until fragrant for about 2 to 3 seconds.
3. Add the finely chopped onions and garlic. Sauté, stirring often on medium-low heat until the onions soften and become translucent.

Cooking Mushrooms:

1. Add the sliced or chopped mushrooms and sauté until the mushrooms start to release water.
2. Continue sautéing until all the water evaporates, and the mushrooms turn a light golden color.
3. Add the flour and sauté for 3 to 4 minutes, stirring often on low to medium-low heat until the raw aroma of the flour dissipates.
4. Then add freshly crushed black pepper and mix well.

Making Mushroom Soup:

1. Add water first, followed by milk. Stir well and season with salt.
2. Let the soup come to a gentle simmer over low to medium-low heat, stirring occasionally.
3. The soup will begin to thicken. Simmer for about 4 to 5 minutes until it thickens further.
4. Then add the cream and chopped parsley. Simmer for another 1 to 2 minutes, stirring often.
5. Finally, sprinkle ground nutmeg powder and stir. Switch off the heat and pour the soup into serving bowls.
6. Serve the cream of mushroom soup steaming hot, garnished with parsley or coriander.

Also Read: Radhaballavi 

Serving and Storage Suggestions:

1. Pair the mushroom soup with a side of sandwich, crusty bread, or toast. Crostini or bruschetta also make excellent accompaniments.
2. Alternatively, serve it as a starter with a pasta or pilaf main course, or enjoy it with a side salad of fresh veggies.
3. Store any leftover soup in an airtight container in the refrigerator for 1 to 2 days. Reheat with a splash of water to adjust the consistency, as it tends to thicken upon refrigeration.