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Cream of Mushroom Soup Recipe

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4.3 from 5 reviews

This creamy mushroom soup recipe features sautéed button mushrooms, onions, and garlic in a rich, velvety base made with milk, cream, and a hint of nutmeg. Perfect for a comforting starter or light meal, it takes just 30 minutes to prepare and delivers a luscious, flavorful soup that pairs beautifully with crusty bread or a fresh side salad.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 3 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Indian-inspired
  • Diet: Vegetarian

Ingredients

Mushrooms and Vegetables

  • 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 cloves)
  • 1 tejpatta (Indian bay leaf) or bay leaf
  • 1 tablespoon chopped parsley (or coriander leaves or fresh soft herbs like basil)
  • 1 teaspoon finely chopped parsley (for garnishing, can also use coriander leaves or basil)

Liquids and Dairy

  • 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)

Other Ingredients

  • 1 tablespoon whole wheat flour (or all-purpose flour)
  • 2 tablespoons butter
  • 1 to 2 pinches ground nutmeg powder (or grated nutmeg)
  • Freshly crushed black pepper (as required)
  • Salt (as required)

Instructions

  1. Preparation: Rinse or wipe the mushrooms clean. Trim off the base stalk ends and chop the mushrooms into halves, quarters, or thin slices. Peel, rinse, and finely chop the onion and garlic. Gather and set aside all other ingredients.
  2. Sauté Onions and Garlic: Melt butter in a heavy saucepan over medium-low heat. Add the bay leaf and sauté for about 2 to 3 seconds until fragrant. Add the chopped onions and garlic and sauté, stirring often, until the onions become soft and translucent.
  3. Cook Mushrooms: Add the chopped mushrooms to the pan and sauté until they start releasing their water. Continue cooking until the water evaporates and the mushrooms turn light golden brown.
  4. Add Flour: Sprinkle the flour over the mushrooms and stir continuously for 3 to 4 minutes on low to medium-low heat, preventing any raw flour aroma.
  5. Season: Add freshly crushed black pepper and mix well to combine the flavors.
  6. Add Liquids: Pour in the water or vegetable stock first, followed by the whole milk. Stir thoroughly and season with salt to taste.
  7. Simmer Soup: Maintain the heat on low to medium-low and let the soup come to a gentle simmer. Stir occasionally while the soup thickens, continuing to cook for 4 to 5 minutes.
  8. Add Cream and Herbs: Stir in the cream and chopped parsley, then simmer the soup for an additional 1 to 2 minutes, stirring frequently.
  9. Final Touches: Sprinkle the ground nutmeg over the soup and give it a good stir. Turn off the heat.
  10. Serve: Pour the soup into serving bowls and garnish with fresh parsley or coriander leaves. Serve the cream of mushroom soup hot.
  11. Serving Suggestions: Pair the soup with sandwiches, crusty bread, crostini, bruschetta, or enjoy it as a starter alongside pasta or pilaf dishes. A fresh veggie salad makes a great accompaniment.
  12. Storage: Refrigerate leftovers in an airtight container for 1 to 2 days. Reheat gently, adding a splash of water to loosen the soup if it thickens too much.

Notes

  • For a richer texture, use heavy cream instead of light cream.
  • Vegetable stock can replace water for a deeper mushroom flavor.
  • Adjust salt and pepper to taste depending on dietary preferences.
  • The soup thickens upon standing or refrigeration; add water or stock when reheating to reach desired consistency.
  • Fresh herbs like basil or coriander can be used interchangeably for garnish based on availability and flavor preference.

Find it online: https://cheftinaskitchen.com/cream-of-mushroom-soup-recipe/