Mushroom Soup| Cream Of Mushroom Soup

We love mushrooms at home! The bub, husband and I are all fans of the rich flavour of mushrooms. Today, I am going to share with you all the recipe for Cream of Mushroom Soup, one of our favourite things to make whenever we get hold of some good ones.

Delicious Cream of Mushroom Soup made without actual cream!

Other soup recipes on the blog

My family loves soup, and we make different varieties at home often. You might want to take a look at some of the soup recipes on my blog.

About this Cream of Mushroom Soup

This is a delectable soup full of the natural flavour of mushrooms. Thick and creamy, it is quite filling and makes for a meal in itself. Supplement it with some garlic bread, and you have a really hearty meal. There’s no actual cream used in the soup, though!

Mushrooms are a rich source of Vitamin D, B vitamins, copper, potassium and antioxidants, at the same time being very low in calories. (Check out this article by Healthline for a detailed report on the various nutrients provided by mushrooms). This Cream of Mushroom Soup is a great way to get the benefit of all those nutrients.

The recipe is quite simple, one that needs minimal ingredients and can be put together in a matter of minutes.

What are the ingredients used?

Mushrooms are the major ingredient used here, of course. The most common type – button mushrooms or white mushrooms – work very well in this soup. (Check out the ‘Tips & Tricks’ section of this post to understand how to effectively clean these mushrooms).

I have used onion and garlic to provide flavour to the soup. Cashewnuts and dairy milk help thicken it up. The seasonings are pretty simple – just salt and freshly cracked black pepper.

There is very little oil that is used in this recipe to saute the mushrooms. I have used olive oil, instead of which you could use butter.

How to make creamy Mushroom Soup at home

Here is how to go about it.

Ingredients (serves 2-3):

1. 200 grams button mushrooms

2. 1 small onion

3. 5-6 cloves of garlic

4. 1/2 tablespoon oil

5. Salt to taste

6. 5-6 whole cashewnuts

7. 1 cup milk

8. Fresh, coarsely crushed black pepper, as needed


Top left, centre and right: Steps 1, 2 and 3, Bottom left, centre and right: Steps 4, 5 and 6

1. Wash the mushrooms well under running water. Place in a colander and let all the water drain out.

2. Chop up the washed and drained mushrooms finely. Peel the onion and chop into slices. Peel the garlic and chop finely. Keep ready.

3. Heat the oil in a heavy-bottomed pan. Add in the chopped garlic. Saute on medium flame for a few seconds, till the garlic starts to brown.

4. Add in the chopped onion. Saute on medium flame for 2-3 minutes or till the onions are cooked.

5. Now, add the chopped mushrooms to the pan, along with a bit of salt. Saute on medium flame for 4-5 minutes. The mushrooms will first let out a lot of water, then will start getting dry. Switch off gas when the mushrooms get completely dry.

6. Let the sauteed mushroom mixture cool down completely.

Top left and centre: Step 7, Top right: Step 8, Below top right: Step 9, Bottom right and centre: Step 10, Bottom left: Step 11

7. When the mushroom mixture has fully cooled down, reserve a few for garnishing later and transfer the rest to a mixer jar. Add in the cashewnuts. Grind together to a mostly smooth paste, adding a little water.

8. Transfer this ground mixture back to the same pan we used earlier. Add in about 3/4 cup water. Mix well and place on high flame.

9. When the pan gets heated up, reduce flame to medium. Add in the milk and mix well. Cook for 2-3 minutes, by which time the mixture will start thickening.

10. Add in salt to taste and coarsely crushed black pepper. Mix well.

11. Continue to cook on medium flame for 2-3 more minutes. If the mixture gets too thick, add some water. Switch off gas when the soup is thick, but still runny. It will thicken up further with time.

12. Serve the Mushroom Soup hot, garnished with the sauteed mushrooms we reserved earlier and some more freshly ground black pepper.

Is this recipe gluten-free and vegan?

This is a completely vegetarian and gluten-free recipe. However, it is NOT vegan or plant-based. Substitute the dairy milk with plant-based milk of your choice, if you want to make this soup vegan.

I have used olive oil here. You may use butter instead. Skip the butter if you want to make the soup vegan.

You may add fresh cream to the soup, if you prefer. I don’t do so. Skip the cream if you want to make a vegan version of the soup.

Tips & Tricks

1. Button mushrooms work well in this soup, and those are what I always use. However, I’m guessing you could use other varieties of mushrooms too.

2. Use full-cream milk for best results. I have used full-fat milk from Akshayakalpa.

3. Use fresh mushrooms that are free of any odour or discolouration. Gently wash them under running water and set them out to drain in a colander. Mushrooms tend to absorb a lot of water while washing, so do not soak them.

4. The mushrooms will release a lot of water while sauteeing, initially, and will then start getting dry. Cook them till they get fully dry.

5. Let the cooked mushroom mixture cool down completely before grinding it. I keep the paste mostly smooth, only slightly coarse. You may keep it coarser so you get bits of mushroom in your mouth while having the soup.

6. Adjust the salt and black pepper as per personal taste preferences.

7. Adjust the amount of water you use, depending upon the consistency of the Mushroom Soup you require. We prefer keeping it thick but not overly so – thickish but runny, not watery.

8. I have used cashewnuts to thicken the soup. You may use almonds instead, too. A lump-free slurry of wheat flour or corn flour and water can also be used.

9. This Mushroom Soup is best made fresh, just before serving. However, if you happen to make it beforehand, it tends to thicken up. In that case, loosen it up with a splash of milk and/or water, adjust seasonings, and serve hot.

10. Herbs like oregano, parsley, rosemary and/or chilli flakes can be added to the soup. However, I prefer keeping it simple and using only salt and black pepper.

Did you like this recipe? Do tell me in your comments! 


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