A Creamy Mushroom Soup Recipe

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A Creamy Mushroom Soup Recipe

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Ingredients

Adjust Servings:
3 tbsp Onions, finely chopped
1 tbsp Garlic, finely minced
½ lb Mushroom
2 tbsp All purpose flour
3 cups Water/vegetable stock
1 tsp Black pepper powder
½ tsp Dry basil herb
½ tsp Oregano
¼ cup Fresh cream/milk
1 tbsp Olive oil
1 tbsp Unsalted butter
½ tsp Salt

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Features:
  • Lunch
  • 30 mins
  • Serves 5
  • Easy

Ingredients

Directions

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What is it?

So what is a soup? Typically a liquid dish that is made by boiling meat, fish or vegetables or in combinations. A creamy mushroom soup recipe is an absolutely made from mushroom and if one is a lover of creamy, then this is it. Unlike other soups like sweet corn sour soup, clear soup etc, it fills your stomach easy. I make this one when I have a light main course so I won’t be starving and its my favorite for parties. Some of the interesting ingredients are oregano, basil, butter that will make it so tasty but by just looking at it feels like a non-tasty, flat colorless soup. As in general soup doesn’t need too much of care while cooking unlike other main courses. Mushrooms have lot of benefits such as vitamin D, antioxidants, etc.

The choice of mushroom here is White button mushroom that is easily available at stores and is grown year around. The other main reason I love this mushroom type is, it is best suited for both raw and cooked methods such as sautéing, baking, roasting,, grilling, or stewing. When I have it in my kitchen, its purely my decision what I wanted to cook. I haven’t tried with whole lot of other mushroom varieties but if you are trying differently, I would to hear the taste and try here.

A Creamy Mushroom Soup Recipe

What it tastes like?

A flavored oregano, basil infused over mushroom paste.

While basil, oregano can influence a lot in flavor when added more, make sure to add right amount of it that will balance the taste. During my initial days of cooking a creamy mushroom soup recipe, I have gone wrong by not evenly adding the ingredients. Either basil or oregano goes high or low that will destroy the taste. I greatly believe food for occasion. Not all dishes will go perfect for all times or occasion. When I host a party, it’s my personal choice of creating more number of dishes in variety with right amount of servings instead of few dishes with large quantity. Though it is time taking the love for making food makes me so enjoyable that I don’t feel the time or tiredness. The reason I include this a creamy mushroom soup recipe is to start with mild flavored liquid dish that comes out of basil, oregano will make tongue refreshing. The care for adding salt should be precise as it stays on liquid without dissolving much. It can highly go wrong if added more.

Goes well with?

Asian cuisine like noodles, fried rice, bread, pasta, etc

I generally prefer this mushroom soup with zero to little flavored main courses as I feel too much of flavor around my table. This is a non spicy creamy soup and I go with some spicy main courses or appetizers to balance the taste. As the main ingredient is mushroom which has lot of water in it, sautéing it till it releases water and by adding all purpose flour and butter can make appetite filling easily. Its my personal habit while having main course, a taste of this soup gives me a cooling effect for spiciness. It is always good and tasty if black pepper corn is coarse over soup instead of already powered black pepper which sometimes has less spicy flavor.

A Creamy Mushroom Soup Recipe

Upon reading this recipe if you have enjoyed it, try it, taste it and comment below. Love to hear from you.

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Steps

1
Done

Wash and clean the mushrooms thoroughly. Drain the water completely over colander.

2
Done

Roughly slice the mushrooms into pieces and keep aside.

3
Done

Heat a tbsp of olive oil and tbsp of unsalted butter in a pan.

4
Done

Further add minced garlic and finely chopped onions on to it.

5
Done

Saute for 2 minutes until they turn soft and aromatic.

6
Done

Now add the sliced mushrooms to it. Saute for a minute and simmer for 5 minutes.

7
Done

It releases water. Saute and cook the mushrooms till they become dry and shrink into half the size slightly.

8
Done

In this stage, add all purpose flour and herbs(oregano,dry basil) as well. Saute for a minute till the raw smell goes. It helps to thicken the consistency.

9
Done

Meanwhile, let prepare the puree by adding 1 cup of mushroom + water in a mixie blender. Allow it to cool and blend it to smooth puree. This helps to give creamy consistency to soup.

10
Done

Now add the water/vegetable stock. Pour the prepared puree to it followed by black pepper powder and salt to it.

11
Done

Mix well and boil for 5 minutes.

12
Done

Also add in fresh cream/milk for extra creaminess. I prefer using milk instead of fresh cream.

13
Done

Do not overheat it, as cream/ milk might curdle. Stir well and simmer for couple of minutes.

14
Done

Finally garnish with fresh coriander leaves and switch off the stove.

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