Creamy Mushroom Soup Recipe | How to make mushroom soup2015-05-15
- Yield: 1
- Servings: 3
- Prep Time: 10m
- Cook Time: 10m
- Ready In: 10m
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Creamy Mushroom Soup | How to make mushroom soup
Healthy and creamy mushroom soup with wheat flour
Creamy Mushroom soup recipe with earthy flavors.I tried this soup for my kids. They are very fond of soups. I used to make soup with spinach soup,carrot soup,pumpkin soup and sweet corn vegetable soup which are very healthy and nutritious. They will not eat vegetables as such. So it is my trick to make them eat veggies 😉 . I cook mixed vegetables and grind to smooth paste. After that season with garlic,some herb seasoning and milk. So it will be a complete meal for them (Always try to serve hot). I got this thick creamy mushroom soup from a magazine. They used wheat flour instead of maida. As I am a maida hater, decided to try this recipe. The soup came out very well and it was delicious.
How to make creamy mushroom soup
250 g of Mushroom(cleaned and sliced)
1 no of Onion
5 no of Garlic
1 1/2 tbsp. of wheat flour
1/4 ltr of Milk
Salt as required
1/6 spn. of pepper powder
1 no of bay leaf
3 tbsp. of chopped coriander leaves
1 spn. of butter
Heat butter oil in a pan.
Add bay leaf and saute for while.
Add garlic and chopped onion and saute till onion become translucent
Add sliced mushroom and saute till the water in mushroom starts to dries up.
When the mushroom became light brown,add wheat flour and fry for 2-3 minutes.
Add crushed pepper and coriander leaves. Stir for 2-3 second.
Add milk and mix well.
Add salt and cook in low flame till the soup become thick(If the soup is too thick,add little more milk)
You can add 2 spn. of cream(optional) and slow cook for 1-2 minutes.Remove from heat.
Finally garnish with some more chopped coriander leaves and fried mushrooms. Serve hot
1.If the soup is not that much creamy,you can add 1/2 more spn. of wheat flour diluted in milk and cook for 1 minute in low flame.
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