Cream of Mushroom Soup

With the weather getting colder, soups are a great choice to stay warm. They are easy to put together and makes a comforting and hearty meal on a chilly day. If you go through the blog, you can see there aren’t much soup recipes. Why? Because I’m not really a soup person but my hubby loves soups. So I’m trying out few soup recipes once in a while.

Sweet Corn Soup

Creamy soup with fresh sweet corn and milk

Check out this recipe

As I said, soups are really quick and easy to make and you just need few slices of bread to serve along. Cream of mushroom soup is a simple and delicious soup which does not involve any grinding. The thickening agent for this soup is basic roux thinned with milk. I slightly adapted from this recipe and adjusted according to our taste.

Spiced Carrot Ginger Soup

Check out this recipe

I used shallots in the recipe as I love the slight hint of sweetness. You can use regular onions too. I have tried the soup with parsley and coriander, but I prefer thyme as it pairs well with mushrooms and adds more flavor to the soup. Even if you are not a fan of mushrooms, I’m sure you would love this soup. Off to the recipe.

Cream of Mushroom Soup

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Servings 2

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• 1 bay leaf
• 1 clove garlic minced
• ½ cup chopped shallots
• 200 grams button mushrooms sliced
• 5-6 thyme sprigs / 2 tsp thyme
• Pinch of nutmeg
• Salt & pepper to taste
• 1 tbsp all-purpose flour
• ½ cup vegetable stock
• 2 cup warm milk
• 3-4 tbsp cream

Instructions

• Heat a saucepan/pot and add olive oil, butter and bay leaf. Once butter melts, add garlic, shallots and saute till they are soft.
• Turn the heat to high and add the mushrooms. Saute the mushrooms until they turn light brown and all the water has evaporated.
• Turn the heat to medium-low and add thyme, nutmeg, salt, pepper and mix well. Add the flour and saute for 3-4 minutes.
• Add the milk, vegetable stock to the mushrooms and cook till the soup starts to thicken.
• Once the soup has thickened, stir in the cream and cook for 1 minute. Remove from heat and serve hot.

Notes

• Do not add salt while frying the mushrooms.
• Do not add more nutmeg as it can over power the flavor of the soup.
• Instead of vegetable stock, you can use water or milk.
• If you want a low-fat option, you can skip the cream.
• Thyme goes well with mushrooms, but you can use other herbs like parsley or coriander.

Course: Soup

Cuisine: Indian