Mushroom Soup Recipe (Cream of Mushroom Soup)

Ingredients

• 200 to 250 grams button mushrooms or cremini mushrooms
• ⅓ cup finely chopped onions or 1 small to medium-sized onion
• ½ teaspoon finely chopped garlic or 2 to 3 small to medium-sized garlic
• 1 tejpatta (Indian bay leaf) or bay leaf
• 1 to 2 pinches ground nutmeg powder or grated nutmeg
• 1 cup water or vegetable stock
• 1 cup whole milk – at room temperature
• 6 tablespoons light cream or 3 tablespoons whipping cream or heavy cream
• 1 tablespoon whole wheat flour or all-purpose flour
• 2 tablespoons butter
• 1 tablespoon chopped parsley or coriander leaves (cilantro) or any fresh soft herbs like basil
• freshly crushed black pepper as required
• salt as required
• 1 teaspoon finely chopped parsley – can also use the same herb you add in the soup for garnishing like coriander leaves or basil

Steps

Preparation

1. Rinse or wipe the button or cremini mushrooms. Slice away the lower part of each stalk's base, then halve, quarter or thinly slice the mushrooms.
2. Peel and rinse the onion and garlic, chop finely, and prepare the other ingredients to keep aside.

Sautéing onions and garlic

1. Melt the butter in a heavy saucepan.
2. Put in the bay leaf and sauté for about 2 to 3 seconds, until fragrant.
3. Put the finely chopped onion and garlic into the pan.
4. Over medium-low heat, sauté with frequent stirring until the onions are soft and translucent.

Cooking mushrooms

1. Mix in the sliced or chopped mushrooms and sauté until they begin releasing water.
2. Keep sautéing until that water has all evaporated and the mushrooms are light golden.
3. Stir in the flour and sauté over low to medium-low heat for 3 to 4 minutes, stirring often, until its raw aroma is gone.
4. Mix the freshly crushed black pepper through thoroughly.

Making mushroom soup

1. Pour in the water, followed by the milk.
2. Stir thoroughly and season with salt.
3. Bring the soup to a gentle simmer over low to medium-low heat.
4. Stir occasionally as the mushroom soup starts thickening.
5. Continue simmering about 4 to 5 minutes to thicken it further.
6. Put in the cream and chopped parsley.
7. Simmer another 1 to 2 minutes, stirring frequently.
8. Sprinkle the ground nutmeg in last and stir.
9. Turn off the heat and pour into serving bowls.
10. Garnish with parsley or coriander and serve the cream of mushroom soup steaming hot.

Serving and Storage Suggestions

1. Serve alongside any sandwich, crusty bread or toast; crostini and bruschetta also pair with it. It can be a starter before a pasta or pilaf main course, or enjoyed with a fresh-vegetable side salad.
2. Refrigerate leftover soup in an airtight container for 1 to 2 days. It thickens further when chilled, so add a splash of water during reheating to loosen it.