Category: Appetizers & Snacks, Soups & Dal, Vegetarian Recipes
Cuisine: North-American, World
Yields:
4 Servings
Cook Time:
15 Mins
Cream of mushroom soup is a simple soup made with mushroom, cream and milk/broth. Making this soup at home is very easy. It is better than opening a can of readymade soup and is guaranteed to be more healthier and tastier. This soup can be made with any kind of mushrooms, but white and shitake are the best for a creamy texture. Here is a tried and tested recipe of cream of mushroom with plain white mushrooms. In order to keep this a vegetarian soup, I did not add chicken broth. Instead of broth, I added some milk and cream.
Ingredients
Instructions
-
Clean mushrooms with a damp towel, remove stems and slice them. Do not discard the stems.
- Melt butter in a pan, add mushrooms and saute until soft. Remove with a slotted spoon and keep aside on a plate.
- In the same pan, add mushroom stems, sliced onion, salt and pepper. Let this cook until onion changes colour to a light brown.
- Add a tbsp. of flour in the pan, stirring constantly. Now add milk and bring it to a complete boil, then turn off fire.
- Let the contents of the pan cool for 5 minutes. Then add this into a blender, along with half of the reserved sauted mushrooms and blend.
- Transfer the blended soup back into the pan, add mushrooms kept aside, 1/2 cup cream and again simmer on low for about 5 minutes.
- Serve warm.