Cream of Mushroom Soup

A well-loved favorite, both my mom and I love it; pretty easy to make too. The proportions below serve 4


Button Mushrooms (white ones): 200 gm

Medium sized onion: 1

Garlic: 4-6 cloves

Olive oil: 1/2 tsp

Milk: 1 cup

Water: 2 cups

Salt and pepper to taste


Wash the mushrooms under running water taking care to see that all dirt is rinsed off; set aside for water to drain.

Finely slice the onion; peel and grate the garlic. Returning to the mushrooms, halve and then slice them fine.

Put a saucepan /wok on flame, roast the garlic till light brown, add the finely sliced onions, roast until pink, add the finely sliced mushrooms, sprinkle over this 1/2 tsp olive oil, stir. Cook for about 1 min on high flame, reduce flame continue cooking mushrooms until light brown (about 2 mins). Turn off flame, remove half the quantity. In a blender add removed half, add 1 cup milk (brought to room temperature), blend for 1-2 mins. Return to pan/wok, relight gas, add 2 cups of water, stir gently. Allow to come to boil, then reduce heat and simmer for another 2 mins.

Just before serving add salt and pepper.

Ladle into soup bowls ensuring some of the whole pieces go along (my mom and I prefer it that way; you can opt to blend all of the mushroom-onion-garlic). Garnish with grated cheese, paprika (optional). Serve with toasted bread (garlic or otherwise).


3 thoughts on “Cream of Mushroom Soup

  1. Fantastic !! Such a simple recipe with such an awesome taste! Tried it yesterday for dinner..i can say this the best recipe so far !! Had put some spring onions and red bell pepper for garnishing
    Could you please tell me how u make noodles and veges wth gravy. My gravy part doesnt turn out good. No haste…reply when u have enough time.

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