cream of mushroom soup recipe, how to make cream of mushroom soup

4.78 from 22 votes

vegetarian cream of mushroom soup recipe - a one pot quick and easy recipe of cream of mushroom soup. 

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cream of mushroom soup recipe with step by step photos. beginning the new year with a soup recipe. soups make rare appearances on my blog. but when they do, i make sure they are equally good. so when you guys make them at home, you are able to enjoy them as much as we do.

cream of mushroom soup recipe

i generally don’t make creamy soups from any veggie. most of the times i end up making our family favorites  – tomato soup and sweet corn soup. for the first time i made this cream of mushroom soup. it was a hit with us and also with our neighbors.

i checked a lot of recipes online and could not make up my mind. there are many many ways this recipe is made. since i am kind of purist when it comes to food, i searched on wikipedia. i have followed the basic way the cream of mushroom is made using my own proportions, with just a slight alteration in the technique. instead of adding the cooked mushrooms to the soup later, i have sauted the mushrooms first and then made the whole soup in one pot.

so this one pot soup recipe is an easy and quick way of making cream of mushroom soup. the result was a creamy smooth soup comforting in the winters. i paired the soup with peas pulao and a vegetable salad.

to make the roux (flour and butter cooked together), i have used whole wheat flour instead of all purpose flour (maida). both of them help in thickening in the soup and you can use the one which you prefer. chicken stock is not used in this recipe. you can use veg stock instead of water if you have ready veg stock at home.

if you are looking for more soup recipes then do check:

cream of mushroom soup recipe below:

cream of mushroom soup recipe
4.78 from 22 votes
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cream of mushroom soup recipe

vegetarian cream of mushroom soup recipe - a one pot quick and easy recipe of cream of mushroom soup. 

course side dish, starters
cuisine world
prep time 10 minutes
cook time 20 minutes
total time 30 minutes
servings 2 to 3
author dassana amit

ingredients (1 cup = 250 ml)

  • 200 to 250 grams button mushrooms
  • 1 small to medium sized onion, finely chopped
  • 2 to 3 garlic cloves, finely chopped (lahsun)
  • 1 tejpatta (indian bay leaf)
  • 1 to 2 pinch nutmeg powder or grated nutmeg
  • 1 cup water
  • 1 cup full fat milk at room temperature
  • 6 tablespoon cream, about 25-30% fat (i used amul cream)
  • 1 tablespoon whole wheat flour (atta) or all purpose flour (maida)
  • 2 tablespoon butter
  • ½ teaspoon chopped parsley or coriander leaves (dhania patta)
  • freshly crushed black pepper as required
  • salt as required
  • a few chopped parsley or coriander leaves for garnishing

how to make recipe

  1. melt the butter in a sauce pan.
  2. add the bay leaf and saute till fragrant - about 4-5 seconds.
  3. add the chopped onions and garlic.
  4. saute till they soften and become translucent.
  5. add the sliced or chopped mushrooms and saute till the mushrooms start to release water.
  6. saute till all the water dries up and the mushrooms are a light brown.
  7. add the flour and saute for 3-4 minutes stirring often.
  8. then add freshly crushed black pepper and saute for half a minute.
  9. add water first followed by milk.
  10. stir well and season with salt.
  11. on a low flame let the soup come to gentle simmer
  12. the mushroom soup would also begin to thicken.

  13. simmer for about 4-5 minutes.
  14. then add the cream and chopped parsley.
  15. simmer mushroom soup or 2-3 minutes more stirring often.

  16. lastly sprinkle nutmeg powder and stir.
  17. switch off the stove top and pour the soup in individual serving bowls.
  18. serve the cream of mushroom soup steaming hot garnished with parsley or coriander.

recipe notes

1. use fresh milk at room temperature. you can also warm or make the milk hot before adding.
2. to increase the heat and warmth in the soup, you can add a little extra of black pepper powder. use freshly crushed or powdered black pepper.

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how to make cream of mushroom soup recipe:

1. measure and keep all the ingredients ready for the soup.

cream of mushroom soup recipe

2. rinse and chop 200 to 250 grams mushrooms.

cream of mushroom soup recipe

3. melt 2 tablespoon of butter in a sauce pan.

cream of mushroom soup recipe

4. add one tej patta (indian bay leaf).

cream of mushroom soup recipe

5. saute till fragrant or about 4-5 seconds.

cream of mushroom soup recipe

6. add 1 small to medium sized finely chopped onion and 2 to 3 chopped garlic.

cream of mushroom soup recipe

7. stir well.

cream of mushroom soup recipe

8. saute till they soften and become translucent.

cream of mushroom soup recipe

9. add the sliced or chopped mushrooms.

cream of mushroom soup recipe

10. mix and stir well.

cream of mushroom soup recipe

11. saute till the mushrooms start to release water.

cream of mushroom soup recipe

12. saute till all the water dries up and the mushrooms are a light brown. then add 1 tablespoon of whole wheat flour (atta) or all purpose flour (maida).

 

cream of mushroom soup recipe

13. saute for 3 to 4 minutes. keep stirring often.

cream of mushroom soup recipe

14. then add freshly crushed black pepper powder as required.

cream of mushroom soup recipe

15. saute for half a minute.

cream of mushroom soup recipe

16. add 1 cup water.

cream of mushroom soup recipe

17. stir well.

cream of mushroom soup recipe

18. next add 1 cup full fat milk.

cream of mushroom soup recipe

19. mix well.

cream of mushroom soup recipe

20. season with salt.

cream of mushroom soup recipe

21. stir well.

cream of mushroom soup recipe

22. on a low flame let the mushroom soup come to gentle simmer.

cream of mushroom soup recipe

23. the soup would also begin to thicken.

cream of mushroom soup recipe

24. simmer mushroom soup for about 4-5 minutes.

cream of mushroom soup recipe

25. then add 6 tablespoon cream (about 25 to 30% fat).

cream of mushroom soup recipe

26. stir and mix well.

cream of mushroom soup recipe

27. add ½ teaspoon chopped parsley or coriander leaves.

cream of mushroom soup recipe

30. simmer mushroom soup for 2-3 minutes more stirring often.

cream of mushroom soup recipe

31. lastly sprinkle 1 to 2 pinch of nutmeg powder and stir.

cream of mushroom soup recipe

32. switch off the stove top and pour the mushroom soup in individual serving bowls. serve the cream of mushroom soup steaming hot garnished with parsley or coriander leaves.

cream of mushroom soup recipe, veg cream of mushroom soup

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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  1. I loooooooovvveed it..
    It is just amazing..i tried it and it was DELICIOUS.

    THANKS for the wonderful recipie.

    • thanks aysha for sharing your feedback on cream of mushroom recipe. happy cooking.

  2. Nice and tasty mushroom soup. I added little coconut milk instead of cream and it was perfect to my liking.

    • Thanks Reema. Glad to know this.

  3. Hi.. Is there any alternative fr milk nd cream.. (i am lactose intolerant.) I knw its a stupid question.. Bt thought maybe there is.. As I m so very much fond of Soups nd really wanna try this one.

    • sonal, you can use almond milk. just heat it. do not boil it. almond milk is a good alternative for milk. even coconut milk can be used, but with coconut milk, the taste of coconut will be there. for cream, in the market you do get lactose free cream, which i think is made from soy, but not sure how will it taste. coconut cream can be used, but as i mentioned above, coconut taste will be there.

      if using almond milk the first add water and bring to a simmer. then towards the end add almond milk and just warm or lightly heat the soup. same you can do if using coconut milk. cream can be skipped.