Easy Creamy Mushroom Soup, Homemade Cream of Mushroom Soup Recipe


Creamy Mushroom Soup Recipe by GoSpicy.net Creamy Mushroom Soup Recipe by GoSpicy.net
Homemade creamy mushroom soup which is quite satisfying and fulfilling. Have this soup as an appetizer or as an evening soup with bread. This soup can be prepared at home within 30 minutes. It's awesome, right? Why go to a restaurant for this! It requires only very few ingredients too.
For People who likes creamy soups, this is the perfect soup for you. When you get this kind of creamy soup in the restaurants, it will be super rich and you can't have more than few spoons. So I made it a little less rich but equally tasty as well. I have added whole milk and water also in this soup and then little cream. So you can easily finish a bowl full of this soup. Since this is homemade, you can adjust the ingredients as per your taste and you know what are the ingredients are being added in it unlike the restaurant ones. Here in this recipe, wheat flour is used instead of all purpose flour to thicken the soup.
Creamy Mushroom Soup Recipe by GoSpicy.net/
Here, I added dried oregano to enhance the flavor of this soup. Instead of oregano you can add fresh or dry parsley or thyme too. Just make sure not to add too much herbs otherwise it will dominate the soup flavor. A generous pinch is enough. Make this mushroom soup and have a warm winter:)!!!
Creamy Mushroom Soup
Cuisine: International | Category: Soup | Serves: 2
Prep Time: 10 min | Cook Time: 25 min
INGREDIENTS
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Mushroom - 200 gms
Onion - 1/2 cup, chopped
Garlic - 2 Cloves, finely chopped
Wheat Flour - 1 tablespoon
Whole Milk - 1 cup
Water - 1 cup
Heavy Cream - 1/2 cup
Dried Oregano - a generous pinch, optional
Salt - to taste
Crushed Pepper/Pepper Powder - to taste
Olive oil - 2 teaspoon
Butter - 1 tablespoon
INSTRUCTIONS
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1Wash the mushroom by gently scrubbing the surface. Keep it aside. Dry the mushroom completely with a clean towel.
Creamy Mushroom Soup cooking steps by GoSpicy.net

2Trim the mushroom stem a little bit and then chop them into thin slices. If the mushroom is big, first cut it into two and then chop into thin slices. Also chop the onion, garlic and keep aside.
Creamy Mushroom Soup cooking steps by GoSpicy.net

3Now, heat a pan with butter and olive oil. Add in the chopped garlic and onion. Fry it till the onions softened. Then add the chopped mushroom.
Creamy Mushroom Soup cooking steps by GoSpicy.net

4Fry the mushroom over medium heat by stirring it occasionally. In 3 to 4 minutes, you can see as the mushroom starting to cook and releasing water. Continue frying till all the water dries out, mushroom has to be browned as well. This could take around 10 to 12 minutes. Don't burn the mushroom. It has to be just browned.
Creamy Mushroom Soup cooking steps by GoSpicy.net

5Then add the whole wheat flour and mix it well. The flour has to mixed well with mushrooms.
Creamy Mushroom Soup cooking steps by GoSpicy.net

6Once the flour is coated well, pour in the milk and water. Let it boil gently over medium low flame. While it starts boiling, season the soup with required salt and a generous pinch of dried oregano. Mix and continue simmering the soup about 5 minutes. The soup will get thicken as it simmers.
Creamy Mushroom Soup cooking steps by GoSpicy.net

7Add the heavy cream now, mix well. Finally add the pepper powder and check the seasoning. Serve the soup hot with a bread or as it is!!
Creamy Mushroom Soup cooking steps by GoSpicy.net
NOTES
Fry the mushroom till its browned and all the water disappears. This way the soup will be more delicious and the texture of the mushroom will also be good.
Do not salt at the beginning. If you add salt while frying the mushroom it releases more water and it won't get browned well.
I added milk, water and little bit of cream as I don't like too rich soups. This is rich enough for me. If you want more rich and creaminess, you can replace the water with milk.
If you don't have cream right at the moment or if you don't want to add, just skip it and add some more milk instead.
Since I used the pasteurized milk, I added straight into the soup. If you are adding fresh milk, better heat it up to one boil, cool it down. Then add it into the soup.

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