It’s getting a little nippy here and my favourite season is almost upon us. Winter is coming 🙂 (ominous on GoT but joyous for me)
Winter brings with it many great things, one of the main ones being soup season! Big bowls of warm, soupy goodness which are a great meal any time of day. While I’m not a big fan of creamy, heavy soups in general, there are a few that are so delicious that I need to have them once in a while. This mushroom soup is one such.
It is really easy to make and gives comfort like little else. It is packed with flavour and you don’t even realize how many bowls you go through, it’s that tasty 🙂
There were days when I would pop over to Chili’s after a long day at work and just have a bowl of mushroom soup with garlic bread for dinner, while sitting on their terrace and enjoying the weather. It is a happy meal!
The butter, onions and garlic in the base set the tone for this soup. They add flavour, sweetness and punch, making this more than just mushrooms.
Once these are sweated down and soft, in go the mushrooms, which are then sauteed till cooked through.
This is not a light soup, so along with water (or stock), there is a little flour to help thicken it, plus milk and a bit of cream to give it that creaminess.
Once it is all cooked out and ready, just add some parsley and freshly ground pepper to serve. Easy and totally worth it!
I hope you try this out and feel the nice warm hug this soup gives you 🙂
Creamy Mushroom Soup
Ingredients
200g button mushrooms
1 small onion – finely diced
4-5 cloves garlic – finely diced
1 bay leaf (tej patta)
1 cup water (or stock)
1 cup milk – room temperature
1 tbsp whole wheat flour (atta)
3 tbsp cream
3-4 tsp chopped parsley
2 tbsp butter
Salt to taste
Freshly crushed black pepper to taste
Directions
- Wash and dry the mushrooms. Cut them into halves or quarters (depending on the size)
- In a wok/heavy bottom pan, melt the better. Add the bay leaf and saute for 2-3 seconds
- Add the onions and garlic and saute till the onions become soft and translucent
- Add the chopped mushrooms and cook till they release water. Continue to saute till they become golden brown and the water dries up
- Mix in the flour and cook for about 5 minutes till the raw aroma of the flour goes away. Add pepper and mix
- Pour in the water and cook for 1 min and then add the milk. Add salt to taste and mix well
- Cook on low-medium heat till the soup starts simmering and thickening. Stir every few seconds for about 5-7 minutes till the soup starts to thicken
- Once you see it thickening after this time, add the cream and mix well. Continue to cook for another 2-3 minutes
- Mix in some chopped parsley, adjust seasoning and you’re ready to serve!
- Pour into serving bowls, top with fresh parsley and cracked pepper
My Tuck Box 
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