This easy homemade cream of mushroom soup is creamy but a lot of cream! It’s made with loads of mushrooms and that’s about it. So quick and easy, you’ll never think of ordering this in again.
Instead of using refined flour, this recipe uses a little bit of whole wheat flour (oats flour can be used too) to thicken the soup. It is mildly flavoured which brings out the earthy flavours of mushrooms too. A perfect soup for any season and for all ages!
Cream Of Mushroom Soup
Course: MainCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutesServe this cream of mushroom soup for lunch or as a starter with crusty bread
Ingredients
Butter – 2 tbsp
Bay Leaf – 1
Garlic – 5-6 cloves, finely chopped
Onion – 1 medium, finely chopped
Mushroom – 200 gms, sliced or quartered
Whole-wheat or Oats Flour – 1 tbsp
Water – 1 cup
Milk – 1 cup
Salt and Pepper – as per taste
Thyme – 1 tsp
Fresh Cream – 1/3 cup
Fresh Parsley or Coriander Leaves – – a few, chopped for garnish
Directions
- Heat butter in a kadai. Add the bay leaf and garlic and fry till the garlic is fragrant.
- To this, add the onion along with some salt and fry till the onion turns translucent.
- Next, add the chopped mushrooms and saute till they sweat and are cooked.
- Add the flour and fry for a couple of seconds.
- To this, add the milk and water and let it all come to a boil together and thicken a little.
- Add more salt, as needed, along with some pepper and thyme.
- Add fresh cream to this and let it come to a boil Turn off the heat and serve hot.
- Garnish with parsley or coriander leaves while serving.
