Mushroom Soup is a rich, creamy soup that can be prepared in just 30 minutes. Cream of Mushroom Soup is healthy, nourishing and relished wholesome or as a starter. Learn to make Creamy Mushroom Soup with step by step pictures and video.
This Mushroom Soup is a very warm and wholesome especially during this chill weather. As you can see soups are very rare at this space but I am planning to post more soup recipes in future. These days I make soup often as its so chill here with mild drizzles and this Mushroom Soup was relished on one such rainy day.
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Mushroom Soup
Mushroom Soup is a rich soup made by cooking mushroom along with butter, garlic, onion, flour in a milk based creamy sauce and garnished with herbs and spices. This Mushroom Soup is one of the easiest and quickest soup recipes that you can try.
Mushroom Soup has become one of my family favorite soups. Kids, Amma and Hubby loved it so much that they wanted it to be in our weekly menu.
Soup and Homemade Bread is our favorite dinner especially in winter. I usually make regular loaf bread but this time tried Whole Wheat French Bread and it was a great combo with this Mushroom Soup.
Hot or cold you can make this Mushroom Soup any time of the year and enjoy. This soup can be served as a main dish or as an appetizer. With bread as its side you can enjoy it for lunch or dinner too.
Mushrooms to use
Regular white button mushrooms are best for this soup. However you can use cremini or portobello mushrooms too.
First mushrooms are rinsed and cleaned well, then chopped into slices and made ready then it is sauteed along with butter, garlic, onion and flour. Then milk is added to form a creamy sauce finally fresh cream is added along with spices and herbs. If you want a low fat version you can skip fresh cream and use only whole milk.
I make Butter Garlic Mushroom often as kids are fond of it. Other than that Mushroom Manchurian and Mushroom Soup has become our recent favorite.
Mushroom Soup Video
Similar Recipes
Mushroom Soup Ingredients
- Mushroom – Regular White Button Mushroom is preferred for this soup as it tastes great.
- Butter – Vegetables are first sauteed in butter which makes it aromatic and flavorful.
- Flour – You can add either maida or whole wheat flour.
- Vegetables – Onion and garlic are only added. If you prefer you can add finely chopped carrot, capsicum etc, but do not add more as mushroom is the star ingredient here.
- Herbs & Spices – Bayleaf is added for flavor. Oregano, parsley and pepper powder are added to this soup to make it more flavorful.
- Milk – Use fresh whole full fat milk, Boil well and then use it.
- Cream – Use fresh cream or you can even use malai from milk.
How to make Mushroom Soup Step by Step
1.In a pan add 2 tablespoon butter and 1 teaspoon oil. Let butter melt.
2.Add 1 small bay leaf, 1 teaspoon garlic and 2 tablespoon onion (finely chopped).
3.Saute well until golden.
4.Add 200 grams sliced mushroom.
5.Saute in medium high flame for 2 minutes then add 1/2 teaspoon pepper powder and salt to taste.
6.Saute well, mushrooms will let out water keep cooking in medium flame.
7.In few minutes water will be absorbed and the mixture turns moist.
8.Reserve few mushrooms for garnish and set aside.
9.Now it is very moist add 1 tablespoon maida or wheat flour.
10.Give a quick saute.
11.Add 1/2 cup water.
12.Add 1 and 1/2 cups milk(boiled).
13.Give a quick mix to avoid lumps formation. Keep stirring.
14.Cook in low medium flame and keep stirring.
15.Keep cooking until it becomes slightly thick and creamy as shown.
16.Add 1/2 teaspoon crushed pepper, 1/2 teaspoon oregano and 1 teaspoon parsley.
17.Give a quick mix.
18.Add 1/2 cup fresh cream.
19.Give a quick mix and Switch off.
20.The soup will be creamy and slightly thick but thickens with time.
Garnish with herbs, add reserved mushrooms and drizzle cream. Serve hot!
Expert Tips
- Always add fresh boiled milk to avoid it from curdling.
- After fresh cream is added do not boil for a long time.
- You can either use wheat flour or maida there will be no much difference in taste and consistency.
- You can even add a tablespoon of chopped spring onion while sauteing garlic.
- Use milk and cream at room temperature.
- Use freshly ground pepper powder for a great flavor.
- For a low fat version add 2 tablespoon cream or skip it.
- I used button mushrooms, You can use other variety mushrooms too but the taste varies accordingly.
Serving & Storage
Mushroom Soup is a great starter to savor by itself. However you can accompany it with bread, croutons or garlic bread etc. This Soup keeps well in room temperature for about a day and in fridge for 2 days. As its purely milk based soup I would suggest to consume and finish it off the day it is made itself.
FAQS
1.My soup is not creamy, What can I do?
Once flour is added just saute for few seconds and add water, milk and keep stirring in low medium flame. It will thicken soon if it does not then simmer for few more minutes but keep stirring. Adding cream gives creaminess and rich taste to the soup.
2.Can I make this soup vegan?
You can use olive oil replacing butter and almond milk or soya milk replacing milk. You can use cashew or almond paste to make it more creamy.
If you have any more questions about this Mushroom Soup Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Mushroom Soup Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Mushroom Soup Recipe | Cream of Mushroom Soup
Ingredients
- 200 gms mushroom cleaned and sliced
- 1 and 1/2 cups milk
- 1 tablespoon flour
- 1/2 cup fresh cream
- 1 teaspoon garlic finely chopped
- 2 tablespoon onion finely chopped
- 2 tablespoon butter
- 1 teaspoon oil
- 1/4 teaspoon pepper powder
- 1/2 teaspoon crushed pepper
- 1/2 teaspoon oregano
- 1 teaspoon parsley
- salt to taste
Instructions
- In a pan add 2 tablespoon butter and 1 teaspoon oil. Let butter melt.
- Add 1 small bayleaf, 1 teaspoon garlic and 2 tablespoon onion (finely chopped).
- Saute well until golden.
- Add 200 gms sliced mushroom.
- Saute in medium high flame for 2 mins then add 1/2 teaspoon pepper powder and salt to taste.
- Saute well, mushrooms will let out water keep cooking in medium flame.
- In few minutes water will be absorbed and the mixture turns moist.
- Reserve few mushrooms for garnish and set aside.
- Now it is very moist add 1 tablespoon maida or wheat flour.
- Give a quick saute.
- Add 1/2 cup water.
- Add 1 and 1/2 cups milk(boiled).
- Give a quick mix to avoid lumps formation. Keep stirring.
- Cook in low medium flame and keep stirring.
- Keep cooking until it becomes slightly thick and creamy as shown.
- Add 1/2 teaspoon crushed pepper, 1/2 teaspoon oregano and 1 teaspoon parsely.
- Give a quick mix.
- Add 1/2 cup fresh cream.
- Give a quick mix and Switch off.
- The soup will be creamy and slightly thick but thickens with time.
- Garnish with herbs, add reserved mushrooms and drizzle cream. Serve hot!
Video
Notes
- Always add fresh boiled milk to avoid it from curdling.
- After fresh cream is added do not boil for a long time.
- You can either use wheat flour or maida there will be no much difference in taste and consistency.
- You can even add a tablespoon of chopped spring onion while sauteing garlic.
- Use milk and cream at room temperature.
- Use freshly ground pepper powder for a great flavor.
- For a low fat version add 2 tablespoon cream or skip it.
- I used button mushrooms, You can use other variety mushrooms too but the taste varies accordingly.
Suchi Sm
was searching for a good creamy soup for a long time.. thanks for sharing sharmi.. this looks fabulous..
Jayanthi Sindhiya
Creamy deliciousness!!! Looks awesome…
ksadhanya
Hi Sharmi
I tried this soup and it came out very well.
I have a doubt, can we replace corn flour instead of maida?
Sharmilee J
yes you can but add very little
ksadhanya
Thanks ma’am
Sindu
Just tried this….and my whole family loved it…. finished in minutes…thanks 🙂