cream of mushroom soup recipe with step by step photos. beginning the new year with a soup recipe. soups make rare appearances on my blog. but when they do, i make sure they are equally good. so when you guys make them at home, you are able to enjoy them as much as we do.
HOW TO MAKE CREAM OF MUSHROOM SOUP
INGREDIENTS (1 CUP = 250 ML)
200 to 250gramsbutton mushrooms
1small to medium sized onion,finely chopped
2 to 3garlic cloves,finely chopped (lahsun)
1tejpatta(indian bay leaf)
1 to 2pinchnutmeg powderor grated nutmeg
1cupfull fat milk at room temperature
6tablespooncream,about 25-30% fat (i used amul cream)
1tablespoonwhole wheat flour(atta) or all purpose flour (maida)
a few chopped parsley or coriander leaves for garnishing
HOW TO MAKE CREAM OF MUSHROOM SOUP RECIPE
melt the butter in a sauce pan.
add the bay leaf and saute till fragrant – about 4-5 seconds.
add the chopped onions and garlic.
saute till they soften and become translucent.
add the sliced or chopped mushrooms and saute till the mushrooms start to release water.
saute till all the water dries up and the mushrooms are a light brown.
add the flour and saute for 3-4 minutes stirring often.
then add freshly crushed black pepper and saute for half a minute.
add water first followed by milk.
stir well and season with salt.
on a low flame let the soup come to gentle simmer
the mushroom soup would also begin to thicken.
simmer for about 4-5 minutes.
then add the cream and chopped parsley.
simmer mushroom soup or 2-3 minutes more stirring often.
lastly sprinkle nutmeg powder and stir.
switch off the stove top and pour the soup in individual serving bowls.
serve the cream of mushroom soup steaming hot garnished with parsley or coriander.
1. use fresh milk at room temperature. you can also warm or make the milk hot before adding.
2. to increase the heat and warmth in the soup, you can add a little extra of black pepper powder. use freshly crushed or powdered black pepper.