How to make mushroom soup ?
Mushroom soup is a very simple soul satisfying soup, that is rich and full of robust flavours . That is because of the umami that mushroom has along with the added cheese, just make this soup an explosion of flavours.
This mushroom soup requires very few ingredients and it is ready in no time. If you are feeling fancy you can call it mushroom tea and impress your family with your cooking skills too 😛
Before we begin it is important to clean and wash the mushrooms properly as they are cultivated directly on wet hay. Try and use fresh mushrooms. Buy the ones that are firm and white with no soft or darkened spots. As they get older mushrooms become slimy and dark and also start smelling. I have used regular button mushrooms that are very easily available for this mushroom soup recipe but you can use a combination of a variety of flavourful mushrooms like porcini , shitake , oyster or even portobello.
Usually most recipes first make a bechamel (white sauce ) base and then thin it down with mushroom broth. While that method is perfect in its own way and gives very delicious results too I find it very lengthy and cumbersome. In my recipe you can just throw everything together, cook for 5-7 mins and then blend it. It is perfect for a quick meal without lot of time spent in the kitchen.
I have flavoured the soup using bay leaves and garlic . You can also use nutmeg and thyme, both these spices go beautifully with mushroom. In fact these are classic flavours paired with mushroom along with cheese and cream !!
If you are a fan of soups like I am you can try my pea and mint soup recipe , it is equally comforting and hearty with a very short list of ingredients . I am sure you will love it !!
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Button mushrooms – 100 gms or 12 pcs
Butter – 1.5 Tbsp
Garlic – 2 – 3 cloves
Milk – 1 cup -200 ml
Water – 1 cup
Bay leaves – 2
Cheese – 1 tbsp grated
Salt and pepper to taste
Thyme – 1/4 tsp
- In a pan melt some butter , add in the chopped garlic and saute till raw smell goes off.
- Add in the cleaned and chopped mushrooms, saute till they release water and soften.
- Add in milk, water and bay leaves , keep aside. Then bring to a boil. Cover and cook for 5-6 minutes.
- Remove from flame and cool. Remove the bay leaves and puree it.
- Add the puree back into the pan.
- Add salt, cheese, pepper and thyme. Add in the reserved bay leaves.
- Add more milk if needed and bring to a boil again.
- Serve hot !!
You can watch the video recipe here :-
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