Even in this sweltering heat, one weekend evening, we went to a small local restaurant to have something very light and ordered steaming hot mushroom soup served in a paper cup. It was thick, delicious and satisfying. Since then, I wanted to try it and I finally made it.
I bought these fresh huge mushrooms and I believe they are called as Shiitake Mushrooms which were so pretty and beautiful that couldn’t help taking pictures of it.
Mushroom soup is easy to make and is warm, creamy, and comforting. This soup can be incredibly filling and can be easily eaten as a stand-alone meal or with a piece of crusty bread. It is also a healthy replacement of meat.
Preparation time: 10 minutes
Cooking time: 25 minutes
Appliance Required: Blender/food processor
Butter – 2 tbsp
Mushrooms – 12, thinly sliced
Onions – 1 medium, thinly diced
Salt as required
Cream – 3 tbsp , or veg stock
Water for consistency or veg stock
1. Melt butter in a medium pot on medium-low heat. Add onions, fry for 2 – 3 minutes till translucent.
2. Add the mushrooms and mix. Cover and cook on medium for at least 7- 10 minutes.
It must be soft. Turn off heat and let it cool for a while.
3. Put the contents in a food processor or blender with 1/2 cup of water. Process on medium speed until smooth.
4. Add the pureed mushroom into the same pot with cream or 1 1/2 cup vegetable stock along with some salt. It will have a slight change in color from dark to light color.
Bring to a boil by reducing heat and simmering uncovered for 3-4 minutes. Serve hot
*I haven’t added any veg stock as I ran out of it. Hence I replaced it with water and a bit of cream for creamy flavor.
Do share your views on my posts or similar recipes you have tried. Love to hear from you. Have a relaxing weekend!