Cream Of Mushroom Soup

Rinse and wipe dry button mushrooms. Then, chop them in halves or quarters.

Melt butter in a heavy saucepan on low to medium-low heat.

When the butter has melted, add bay leaf.

Sauté for 2 to 3 seconds or till it becomes fragrant.

Add finely chopped onions and finely chopped garlic.

Mix and sauté till the onions turn soft and translucent.

Next, add chopped mushrooms.

Mix again. The mushrooms will release water after some time.

Sauté till the mushrooms turn brown.

Continue to sauté till all the water dries up. Then, add whole wheat flour or all-purpose flour.

Sauté for 3 to 4 minutes, stirring continuously.

Add freshly crushed black pepper and mix well.

Now, add water, mushroom stock or vegetable stock.

Stir well to mix.

Add whole milk. Make sure the milk is at room temperature.

Stir well to mix.

Season with salt and mix again.

Simmer on medium-low heat, stirring often.

As the soup begins to thicken, simmer for 4 to 5 minutes more. To know more, swipe up!

Now, add any one of these - light cream, cooking cream, low fat cream, heavy cream or whipping cream.

Stir well and mix.

Add chopped parsley, coriander leaves or any fresh herb of your choice.

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

Lastly, sprinkle some nutmeg powder or ground nutmeg into the soup.

Serve cream of mushroom soup hot. For more recipes, visit