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–+ servings

Mushroom Soup Recipe Card

North Indian Kitchen
Soup made with milk & cream makes it really creamy and smooth. Fresh mushrooms makes it more delicious.
5 from 5 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Starter
Cuisine World
Servings 6
Calories 237 kcal

Equipments

1 Kadai

Ingredients

  • ½ cup Oats
  • 200 grams Button Mushroom
  • 1 tablespoon Butter
  • 1 teaspoon Oil
  • 1 tablespoon Garlic (chopped)
  • 2 medium sized Onions (finely chopped)
  • Salt to taste
  • 500 ml Water/vegetable stock
  • A pinch of Black Pepper powder
  • 1 teaspoon Mixed Herbs
  • 1 piece Bay Leaf
  • 500 ml Milk
  • 3 tablespoon Fresh Cream
  • 1 teaspoon Fresh Parsley (chopped)

Instructions
 

  • Firstly, Grind the oats into fine powder.
    2. Roughly slice the mushroom.
    3. Heat a heavy saucepan or pan over low to medium-low heat. Melt 2 tablespoons of butter.
    4. Add 1 teaspoon minced or finely chopped garlic ( 3 to 4small medium garlic cloves) and saute for a minute, add 1 cup finely chopped onions.
    5. Mix and stir well. Saute until the onion soften and become translucent. Add 2 tablespoon oats flour.
    6. Add the sliced mushroom and salt to taste, cook until the mushrooms are browned.
    7. Now add Add 1 cup whole ( full fat ) milk.
    8. Add 1 cup of water or  vegetables stock, or mushroom stock.
    9. Then add freshly crushed black pepper powder or ground pepper to taste, mixed herbs and bay leaf, mix well and keep stirring and bring to a simmer.
    10. Mix very well. Afterwards cover and cook for 3-4 minutes.
    11. Switch of the flame and blend with a blender or you can also cool down the soup and grind into a mixer. Keep the sup little chunky or smooth as per your preference.
    12. Then add 6 tablespoons light cream or cooking cream or low fat cream ( about 25% to 30% fat ) or 3 tablespoons heavy cream or whipping cream.
    13. Stir and mix well. Now add 1 tablespoon of chopped parsley or coriander leaves( cilantro) or any fresh herbs of your choice.
    14. Switch off the heat and pour the mushroom soup in individual serving bowls.
    Your Mushroom Soup is ready

Video

Notes

  • Choose fresh mushrooms and consider experimenting with different varieties to enhance the flavor profile of your soup.
  • Properly sauté the mushrooms to release their natural flavors and achieve a rich, nutty taste.
  • Use a roux or slurry to thicken the soup gradually, avoiding lumps and adjusting the thickness to your liking.
Nutrition Facts
Mushroom Soup Recipe Card
Amount per Serving
Calories
237
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
62
mg
21
%
Sodium
 
442
mg
19
%
Potassium
 
390
mg
11
%
Carbohydrates
 
11
g
4
%
Sugar
 
6
g
7
%
Fiber
 
1
g
4
%
Protein
 
6
g
12
%
Vitamin A
 
678
IU
14
%
Vitamin B1
 
1
mg
67
%
Vitamin B2
 
1
mg
59
%
Vitamin B3
 
3
mg
15
%
Vitamin B6
 
1
mg
50
%
Vitamin B12
 
1
µg
17
%
Vitamin C
 
3
mg
4
%
Vitamin D
 
2
µg
13
%
Vitamin E
 
1
mg
7
%
Vitamin K
 
3
µg
3
%
Calcium
 
127
mg
13
%
Vitamin B9 (Folate)
 
22
µg
6
%
Iron
 
1
mg
6
%
Magnesium
 
23
mg
6
%
Phosphorus
 
161
mg
16
%
Zinc
 
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Soup
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