Cream of Mushroom Soup
Cream of mushroom soup blends sauteed mushrooms with milk into a smooth, thick soup.
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30 mintotal
Prep 10 min · Cook 20 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Method
Melt the butter in a deep pot over medium heat. Add the minced garlic and chopped onions. Sauté until softened.
Add the sliced mushrooms. Cook for 5-7 minutes until they release their water and become beautifully browned.
5–7 min
Take out a small portion of the cooked mushrooms and keep them aside for garnishing.
Sprinkle the all-purpose flour (maida) over the remaining mushrooms in the pot. Stir well and cook for 1 minute to remove the raw flour taste.
1 min
Gradually pour in the warm water (or vegetable stock) and milk while stirring constantly to prevent lumps from forming.
Bring the soup to a gentle simmer. Add the salt, freshly cracked black pepper, and thyme (or coriander). Let it cook for 5 minutes until it thickens.
5 min
For a highly creamy texture, use a hand blender to partially blend the soup, leaving some mushroom bits intact.
Turn off the heat. Stir in the fresh cream.
Serve hot, topped with the reserved browned mushrooms and a drizzle of cream.
How to tell it's done
Rich, velvety, and deeply earthy with a smooth body and satisfying chewy mushroom pieces.
Nutrition
Per serving, from 2 servings.
295kcal
Where the calories come from
- Protein9 g12%
- Carbohydrate21.4 g28%
- Fat20.7 g60%
- Sugars
- 11 g
- Saturated fat
- 12.6 g
- Fibre
- 2.5 g
- Sodium
- 1034 mg
- Potassium
- 614 mg
- Calcium
- 207 mg
- Iron
- 1.7 mg
Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.
Getting it right
Tip
Letting the mushrooms brown properly in butter before adding flour is essential. It intensifies their earthy, umami flavor.
What to serve it with
Pairs beautifully with toasted garlic bread or warm, crusty dinner rolls.
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