Mushroom Soup | Cream of Mushroom Soup

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Rich and delicious mushroom soup is wonderfully satisfying to enjoy any time of the year. It’s a hearty soup recipe prepared in just one pot, and is perfect to make even on a busy weeknight in only 30 minutes. Here you’ll find step-by-step instructions and photos with a video to make my savory, creamy, absolutely delightful cream of mushroom soup from scratch.

mushroom soup in a white bowl placed on burlap

About Cream of Mushroom Soup

As a family, we love soups. It doesn’t matter if it’s cold or hot outside, there are so many terrific and tasty soup recipes that are perfect for any weather! A few of our year-round favorites include Tomato Soup and Sweet Corn Soup.

Today I’m sharing with you another classic homemade soup recipe we adore, cream of mushroom soup. This naturally vegetarian dish is hearty, rich, and full of deep umami flavor. It’s great topped with fresh herbs and served as a side or main dish!

My creamy mushroom soup is a one-pot recipe, too. Button mushrooms are sautéed with onion and garlic, then combined with flour and butter to make a thick roux. Vegetable stock (or water!) is poured into the same pot, and milk and cream are added for the perfect creaminess.

The soup is ready in only 30 minutes, including prep time. Try this healthy, delicious, quick and easy dinner recipe as part of your weekly meal plan!

Step-by-Step Guide

How to Make Mushroom Soup

Prep Ingredients

1. First, measure and set all the ingredients ready for the soup (mise en place).

mushroom soup ingredients prepped in bowls.

2. Rinse or wipe dry 200 to 250 grams (about 1 cup) of white button mushrooms or cremini mushrooms. Slice of the lower part of the base stalk of each mushroom. Then chop them in halves or quarters, or slice them thin.

button mushrooms prepped and chopped in white bowl

Make Mushroom Soup Base

3. Next, heat a heavy saucepan or pan over low to medium-low heat. Melt 2 tablespoons of butter (salted or unsalted) in the pan.

butter in a pot

4. When the butter has almost melted add bay leaf or tej patta (Indian bay leaf). Keep the heat low and be careful to not burn the butter.

bay leaf cooking in butter in a large pot

5. Sauté until the bay leaf becomes fragrant, only for about 2 to 3 seconds.

sautéing bay leaf in butter

6. Add ⅓ cup finely chopped onions (about 1 small to medium-sized onion) and ½ teaspoon minced or finely chopped garlic (2 to 3 small to medium garlic cloves).

chopped onion, garlic, and bay leaf in pot

7. Mix and stir.

sautéing aromatics

8. Sauté until the onions soften and become translucent.

onions softened in pot

Cook Mushrooms

9. Add the sliced or chopped mushrooms to the pot.

chopped button mushrooms in pot

10. Mix again. You will see the mushrooms releasing water after a few minutes.

mushrooms and water in pot

11. Continue to sauté as the mushrooms brown.

sautéed mushrooms in pot

12. Continue to sauté until all the water dries up in the pan. Then add 1 tablespoon of whole wheat flour or all-purpose flour.

mound of flour on mushrooms

13. Sauté for 3 to 4 minutes on a low heat as you continuously stir. You shouldn’t be able to smell the raw flour after a minute or two.

sauteeing mushrooms to make a roux

14. Then add freshly crushed black pepper or ground pepper to taste. Mix well.

black pepper on mushrooms

Make Cream of Mushroom Soup

15. Now add 1 cup of water or vegetable stock, or mushroom stock.

adding water to the pot with mushrooms

16. Stir and mix well.

water mixed with mushrooms

17. Add 1 cup whole (full fat) milk.

TIP: The milk should be at room temperature when you add it.

adding milk to the pot

18. Mix very well.

milk mixed with mushroom roux

19. Season with salt to taste and mix again. If using vegetable or mushroom stock instead of water, you likely will only need a small amount of extra salt, if any at all.

adding salt to the pot

20. Simmer the cream of mushroom soup over medium-low heat. Stir often; it will start to bubble up like in the picture below.

simmering mushroom soup in pot

21. The soup will also begin to thicken. Continue to simmer the mushroom soup for more 4 to 5 more minutes.

As it cooks the soup will thicken more and more. Stir regularly so that it doesn’t stick to the bottom of the pan.

mushroom soup in pot

22. 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. You can also add 7 to 8 tablespoons of half and half.

adding heavy cream

23. Stir and mix well.

cream mixed with mushroom soup with a wooden spoon

24. Add 1 tablespoon of chopped parsley or coriander leaves (cilantro) or any fresh herbs of your choice.

cream of mushroom soup with chopped parsley

25. Simmer the cream of mushroom soup for 1 to 2 minutes, stirring often.

cream of mushroom soup in pot

26. Lastly, sprinkle 1 to 2 pinches of ground nutmeg powder or grated nutmeg and stir. Nutmeg gives a nice pleasant aroma but can be skipped if you do not have it.

mushroom soup sprinkled with ground nutmeg

27. Switch off the heat and pour the mushroom soup in individual serving bowls. Serve the cream of mushroom soup steaming hot garnished with more freshly chopped parsley or coriander leaves.

overhead shot of cream of mushroom soup in a white bowl placed on burlap

What to serve with Mushroom Soup

Creamy mushroom soup is delicious to enjoy with a hearty sandwich or piece of crusty bread, like crostini or bruschetta.

It’s a wonderful starter to serve before a pasta or risotto or pilaf course. And it pairs great as a side dish with nearly any entree!

Have a bowl of this comforting soup as a main dish of its own, and serve with a fresh side salad or veggies.

FAQs

Is this cream of mushroom soup recipe gluten free?

As-is this recipe is not gluten free. I use whole wheat flour to make a thick roux for the creamiest mushroom soup. If you’d like make a gluten free version, simply substitute the whole wheat flour with your preferred GF-friendly mix. Potato starch, tapioca starch, and cornstarch are all great alternatives.

How do I make this a vegan cream of mushroom soup recipe?

You can substitute the dairy butter used to make the roux with your favorite plant-based butter alternative. Use nondairy plant based milk – like cashew or soy milk – instead of dairy milk and cream. You can include cashew cream as well, for a rich and thick vegan mushroom soup.

How long will creamy mushroom soup keep well?

Homemade mushroom cream soup will stay good for up to 1 to 2 days in the fridge. Transfer cooled leftovers to an airtight container and keep in the fridge. The soup will thicken more after cooling. So to thin the consistency add some water or vegetable stock while reheating. Reheat in a microwave or in a saucepan.

More Comforting Veggie Soups!

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closeup shot of cream of mushroom soup in a white bowl placed on burlap.

Mushroom Soup Recipe (Cream of Mushroom Soup)

This rich, creamy and delicious mushroom soup recipe is wonderfully satisfying to enjoy any time of the year. It’s a hearty soup prepared in just one pot, and is perfect to make even on a busy weeknight in only 30 minutes.
4.91 from 72 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cuisine World
Course Side Dish, Starters
Diet Vegetarian
Difficulty Level Moderate
Servings 3
Units

Ingredients

  • 200 to 250 grams button mushrooms or cremini mushrooms
  • cup finely chopped onions or 1 small to medium-sized onion
  • ½ teaspoon finely chopped garlic or 2 to 3 small to medium-sized garlic
  • 1 tejpatta (Indian bay leaf) or bay leaf
  • 1 to 2 pinches ground nutmeg powder or grated nutmeg
  • 1 cup water or vegetable stock
  • 1 cup whole milk – at room temperature
  • 6 tablespoons light cream or 3 tablespoons whipping cream or heavy cream
  • 1 tablespoon whole wheat flour or all-purpose flour
  • 2 tablespoons Butter
  • 1 tablespoon chopped parsley or coriander leaves (cilantro) or any fresh soft herbs like basil
  • freshly crushed black pepper as required
  • salt as required
  • 1 teaspoon finely chopped parsley – can also use the same herb you add in the soup for garnishing like coriander leaves or basil

Instructions
 

Preparation

  • Rinse or wipe white button mushrooms or cremini mushrooms. Slice of the lower part of the base stalk of each mushroom. Then chop them in halves or quarters, or slice them thin.
  • Peel, rinse and chop onion and garlic finely. Get all the other ingredients ready and set them aside.

Sautéing onions and garlic

  • Melt butter in a heavy saucepan.
  • Add the bay leaf and saute till fragrant for about 2 to 3 seconds.
  • Add the finely chopped onions and garlic.
  • Sauté stirring often on medium-low heat till the onions soften and become translucent.

Cooking mushrooms

  • Add the sliced or chopped mushrooms and saute till the mushrooms start to release water.
  • Saute till all the water dries up and the mushrooms become a light golden.
  • Add the flour and saute for 3 to 4 minutes stirring often on a low to medium-low heat. The raw aroma of flour should not be felt.
  • Then add freshly crushed black pepper and mix well.

Making mushroom soup

  • Add water first followed by milk.
  • Stir well and season with salt.
  • On a low to medium-low heat let the soup come to a gentle simmer first.
  • The mushroom soup would also begin to thicken. Stir at intervals.
  • Further simmer for about 4 to 5 minutes till the soup thickens more.
  • Then add the cream and chopped parsley.
  • Simmer mushroom soup or 1 to 2 minutes more stirring often.
  • Lastly, sprinkle ground nutmeg powder and stir.
  • Switch off the heat and pour the soup in serving bowls.
  • Serve the cream of mushroom soup steaming hot garnished with parsley or coriander.

Serving and Storage Suggestions

  • Serve the mushroom soup with a side of any sandwich or crusty bread or toast. Crostini or bruschetta also pair well. You can also serve as a starter with a pasta or pilaf main course. Enjoy the soup with a side salad of fresh veggies.
  • Keep any leftover soup for 1 to 2 days in an airtight container in the refrigerator. The consistency will thicken more after refrigeration. Add a splash of water while reheating to loosen the consistency.

Video

Notes

  1. Use milk at room temperature. The milk can also be cold or chilled.
  2. To increase the heat and warmth in the soup, you can add a little more of black pepper powder. Use freshly crushed or powdered black pepper for the best flavor and taste.
  3. Nutmeg can be skipped if you do not have it.
  4. This mushroom recipe can be easily scaled to half or double or triple for larger servings.
  5. Instead of button mushrooms you can use baby bella mushrooms or cremini mushrooms.

Nutrition Info (Approximate values)

Nutrition Facts
Mushroom Soup Recipe (Cream of Mushroom Soup)
Amount Per Serving
Calories 237 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g75%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 62mg21%
Sodium 442mg19%
Potassium 390mg11%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 6g7%
Protein 6g12%
Vitamin A 678IU14%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 3mg15%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 3mg4%
Vitamin D 2µg13%
Vitamin E 1mg7%
Vitamin K 3µg3%
Calcium 127mg13%
Vitamin B9 (Folate) 22µg6%
Iron 1mg6%
Magnesium 23mg6%
Phosphorus 161mg16%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This mushroom soup post from the archives originally published on January 2014 has been updated and republished on 27 November 2021.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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118 Comments

  1. It came out beautiful , the looks, smell n of course the taste… all of them

  2. Wonderful.!!!!
    One of best soup I ever prep at my home. Your all recipes are so delicious
    Thank you so much.5 stars

  3. Made the soup exactly as per the recipe..and it came out very well. A very delicious and filling soup.Would highly recommend.5 stars

  4. This recipe is so simple and yet very delicious. It haas turned out awesome everytime. Thank you 😊5 stars

  5. Dassana, I have been reading your recipes ever since you first started posting them. So I have seen your blog grow. Your recipes are a joy. Practical sensible doable and the final result is always outstanding. I have learnt so much from you. Thanks a zillion – Ashish5 stars

    1. Thank you Ashish. Yes, slowly and steadily the blog has grown over the years and with the blessings and positivity of readers like you, will continue to grow. Thank again and most welcome.

  6. Hi Dassana,
    Your recipes have been very helpful to me. I can totally rely on them because they never fail. Your blog was a great help several years ago, when I was going through a really difficult time in my life. Suddenly I was expected to become a good cook overnight. And I, being a bachelor who lived away from home at a hostel for several years, was not at all prepared for that responsibility. I don’t have enough words to really thank you. All I can say is you are doing a really noble work here. All the best and keep up the good work.

    1. hi ashwini, i can totally understand living in a hostel and the responsibilities that come with it. i am so glad that the recipes from the blog have helped. it also feels nice to know that the recipes do not fail. thank you very much and i wish you all the best.

    1. onions add some sweetness in the soup. but you can try making without onions. as a substitute for onions, add a pinch of asafoetida before adding mushrooms. welcome.

  7. Hello Dassna..
    As always , Your recipes are absolutely hearty, warm and comforting.
    You are like Maa Annapurna in my kitchen and my culinary life. Thank you.
    I have made the Mushroom soup for dinner and it smells divine.
    However, I wanted to increase the soup quantity as more people are to have it. 4 instead of 2.
    I doubled the amount of butter + milk and water… While it gave me more liquid soup.. Did I do the right thing? As the butter quantity increased so wouldn’t it add to many more calories??

    Was there another way of not changing the taste of the soup yet, increasing the liquid content without butter? ( Just curious)

    I also wanted to send you a pic of the soup..but I don’t see any option here to attach pics..5 stars

    1. hi sneha, thanks for this beautiful comment. i am so touched and humbled. thanks again. all the ingredients need to be doubled for the correct consistency and taste. if only butter, milk and water is increased, the soup will have a liquid consistency and a diluted taste. increase the cream and flour – which will thicken the soup. also, increase the herbs and spices. calories will increase but not much as the soup will have 4 servings instead of 2.

      there is a way and that is by adding cornflour (corn starch) or potato starch. but since in this recipe roux is made, if you increase the flour, the soup will thicken.

      on the comment interface, we do not have any option of attaching pics. already our pages are heavy due to the step by step pictures. if we give the option of attaching pictures, the pages will become more heavy.

      let me know if you have any more queries regarding the soup.

  8. Awesome!! I made the recipe exactly minus cream and it tasted too good. Thank you!5 stars

    1. thanks arti for this lovely review and rating. cream can be skipped. welcome and happy cooking.

  9. Hi Dassana,
    I love your recipes, they have right proportions of spices to make them delicious. Please answer my query.

    What snacks go well with this soup?

    1. thanks meghna. i would serve a side of sandwiches or cheese chilli toast or any kind of stuffed or open toast sandwich with this soup. you can even serve crostini, bruschetta as a side snack. even a pasta or spaghetti dish goes well. a side salad of mix vegetables or cherry tomatoes or potatoes can be made. hope this helps.

  10. Tried this recipe today and turned out well. Everyone enjoyed the soup and my kid loved it. Only thing is I felt we can do away with the nutmeg sprinkle in the end for those who doesn’t like the flavour of it. Thanks for sharing the recipe.4 stars

    1. thanks mamatha for sharing the feedback and rating on mushroom soup recipe. in any recipe, any spice or herb can be done away with if someone does not like it or if someone has an allergy to it. so you can easily skip nutmeg in mushroom soup recipe. you can also add herbs or spices which you or your family prefer. welcome and happy cooking.

  11. must try recipe of yours maam
    have made it 3 times now and each time has been lipsmackingly good
    just a query: can we add fresh basil leaves in the soup?
    ps: can u please post veg french onion soup recipe5 stars

    1. radhika, yes you can add fresh basil leaves. add them once the soup is done and simmer for a minute. fresh basil leaves will give a really good aroma. for french onion soup, i have got maximum requests. i will try to add the recipe when the monsoon sets in.

      and thanks for the rating as well as the feedback on mushroom soup.

  12. Tried this recipe today and it turned out absolutely delicious! Can’t express how much your blog is inspiring amateur cooks such as I. Many thanks for the fantastic work. Exploring more of your recipes. 🙂5 stars

  13. I tried a soup for the first time in my life and it turned out to be delicious..thanks for the recipe.5 stars

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

    THANKS for the wonderful recipie.

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

  15. Nice and tasty mushroom soup. I added little coconut milk instead of cream and it was perfect to my liking.5 stars

  16. 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.

    1. 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.

  17. As usual dassana, ur soup recipe is marvellous. Wondering y i didnt cum across dis recipe all this while. Thanks a looott dassana 4 all ur wonderful recipes….pls try 2 add chili parota recipe????most of the ppl crave 4 it here.Guess u dont have d recipe. Sry if u already have it.and dassana u r a resident of goa rite?sry if i am wrong. Just wanted 2 know.☺ thnxxx a ton dr.5 stars

    1. thank you aishu for this lovely feedback. i will try to add chili parota recipe. i have taken a note of it. i do not stay in goa any more. we moved from there some 4.5 years back. goa is a beautiful place to live ????

  18. Dassana Ji, this is my second post today ! I also posted on the lauki onion tomato curry. I was surprised to find you also had a mushroom soup in your repertoire ! I followed your instructions faithfully, except :
    I did not use Jaiphal – nutmeg, because I thought that might overwhelm the mushroom flavor.
    I did not use flour, but a tblsp. of corn flour, common in the US. It is superfine, does not have any taste, and does not have to be sauteed. The soup seemed a little thin ( runny ) so I added a tblsp. of potato flakes to thicken it.
    I used coconut oil to saute, for additional flavor.
    I had oyster mushrooms, which are more stringy ( fibrous – ) so I minced them fine. Someday, I hope to use Morels, which are the king of mushrooms.
    My wife whined, as usual, about there being less salt, but she had two additional helpings. 😉
    Best wishes for your fantastic blog, and your Apps.5 stars

    1. i know. i read and have even replied to your comment on the lauki chana dal curry. variations can always be done as per one’s needs and taste buds in any recipe. jaiphal add a subtle aroma and does not overwhelm the mushroom flavor. of course corn flour can be used and even potato flakes. both are thickeners and they will help in thickening the soup. glad to know that your wife liked the soup. thanks again for the best wishes.

  19. Superb recipe. I tried this without the cream and it came so well. Rightly said by everyone, this tastes downright better than restaurant served ones! Great job, Dassana. If I could, I would give this ten stars.5 stars

    1. Thanks Priya for this awesome feedback. Glad to know that everyone liked the mushroom soup.

  20. Any dish …..my first choice is to look at ur site for receipe… All fantastic and interesting to cook. Thanks so much. Keep going.5 stars

  21. This was the first soup recipe i tried and it was awesome.A very big Thank u for sharing this recipe.5 stars

  22. I just lov this recipe and so does my husband n daughter. I have not tried making mushroom soup any other style after learning this style. It’s simply yummmmmyyyyyyyy5 stars

  23. I tried this recipe today and it is such a hit..i just loved it..thanks for the recipe

  24. Simple n awesome recipe..☺got lot of appreciation from the family when I made this at home..thanks a lot??

    1. you can use malai. just beat or whip the malai till smooth and then add.

  25. Have you tried to do this non dairy? I’m a medical vegan and can’t have the milk or cream or butter (cholesterol). Any pointers?

    1. i have tried a few soups and sauces made with almond milk and they worked well. in this recipe substitute oil instead of butter and skip the cream. just almond milk will be fine to give a smooth creamy consistency. but just warm the almond milk. do not bring to a boil. you can add half of the water if using almond milk.

      1. What about coconut oil and coconut milk? I just ordered some good raw organic almonds to make my own milk, but wouldn’t sticking to the same fat/milk source make it taste better?

        1. dee, generally when i make soups with almond milk, i use sunflower oil or olive oil. with coconut milk or cream, coconut oil tastes better. so what you say is right. even with coconut milk and oil, this soup will taste good. since i have had coconut milk based soups, i can tell you they are great to taste.

  26. I added garlic salt n green garlic leaves instead of parsley. Was delicious. Thanks for all your wonderful recipes. Keep up the good work

  27. Thank u so much for the wonderful blog with easy recipes n directions… Prepared this cream of mushroom soup which my family is very fond of and always had in restuarant only.. now it tasted better n healthier than that..Thanks once again..

    1. thank you vidya. nice to know. homemade recipes are always better and healthier.

  28. Amazing recipe of cream mushroom soup. 5 star hotel taste and texture it obtains. Thank you so much for sharing it. Will try more recipes on your website. 🙂4 stars

    1. surey try tejal and let us know how it was?? thankyou and you are welcome.

  29. I tried it last night it came really well and so yummy.I love your blog and the collection of recipes it was really so delicious and yummy.Definitely i will try your all recipes.Thanks for sharing:-)5 stars

  30. Hi Dassana
    I would like to thank you for doing this favour for people like us…i have tried sookhi arvi n mushroom roast from your blog and ny husband loved it.today i am planning to make this soup.
    Good going..keep it up

    Love
    Preeti5 stars

    1. welcome preeti. glad to know this. hope you and your husband like the soup recipe too.

  31. Hi Dassana,

    First time try from your website and it was a hit!! Loved the soup. I must say you are doing great work here by giving stepwise pictures. I would definitely try other recipes. What a wonderful blog you have!! Good going!
    Cheers,
    Shravya.5 stars

    1. thanks shravya. glad to know this. thanks for sharing your encouraging feedback.

  32. I have become such a big fan of your recipes that actually this website has become my ultimate saviour.. You know your recipes are like my mother’s cooking lessons ( which she tried so hard to bestow on me but to no avail

    1. thanks garima for sharing this sweet and positive feedback. glad to read your comment.

  33. can some of the mushrooms after sautéing be made into a paste by grinding it in a mixer and added to the soup.

  34. Love your recipes 🙂
    Do you think I can use sour cream instead of regular cream?4 stars

  35. Definitely one of the best mushroom soup recipes. Everybody loved it. Thanku

  36. Made this myself…. really easy to make n it was yummy to my tummy too…..!
    I made a mistake though. . My wife liked it and now I have increased my work over the week ends…. )

  37. I absolutely love all your recipes .. i have tried quiet a few and they all are easy to follow and yummm5 stars

  38. Awesome recipe!! Loved it.. One of the best mushroom soups ever tasted.. Thank you very much for sharing..5 stars

  39. One of my very favorites ! Glad to have learned to cook it ! Will be back with the taste test results, once I prepare it ! Thanks 🙂4 stars

  40. do you think it can be done with either tofu or almond milk? I will try anyway jeje and let you know if it comes out right

  41. sounds good. i want to make this without cream and mixed grain atta. most people do with wheat flour. corn flour is also done so maybe no harm trying the mixed grain atta which has more course grains.
    what do you say.
    pl. give suggestions so that i dont bungle. this is for sunday dinner so would appreciate if you give a fast response

    1. am late in replying. yes you can try with mixed grain flour. no issues. cream is essential. if not using cream, then add full fat milk. the taste and texture will change though.

      1. Amazing recipe.. soup tasted soooo good… entire family loved it.. thank you so much

  42. Dear Dassana……
    writing this review while having this amazing soup……could not hold the urge to just tell you again that its simply as amazing as your other recipes……
    u have made me fall in love with cooking , specially making soups…
    after tomato soup and palak soup this is the third one that i am trying from your blog….
    and result is as usual…
    SIMPLY AMAZING!!!!!!
    Thanks a ton!!!!! 🙂5 stars

  43. This was awesome. I have never tried soups with whole wheat. Its super healthy…..lovely recipe and thank u.:-)

  44. Great job, it´s very tasty! Bay leaf, pepper and nutmeg powder create very strong flavour. I use half-fat milk, 12% cream and rise flour for thickening.

  45. Just made this and it was great – even with 2% milk instead of whole. Loved the bay leaf addition that you could slightly detect.5 stars

  46. This recipe is similar to the one I make. I only feel that full cream etc. not only increase the fat content but also reduce the mushroom taste.4 stars

    1. aruna, i totally agree with you. i have used amul cream which is a low fat cream having 25% fat. full cream will unbalance the taste for some people.

      1. Awesome recipe!! My husband loved it so much that he repeatedly asks me to do it in the evenings. Best ever mushroom soup ever tasted. Thank you very much for sharing it.