Cream of Mushroom Soup Recipe | Quick Veg Mushroom Soup | क्रीमी मशरूम सूप | Chef Sanjyot Keer

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor, while milk is more budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be a cheaper substitute.

Wash and wipe 400 grams of button mushrooms.

Cut the base of the mushrooms and slice them roughly.

In a stock pot, add 2 tablespoons of butter and melt it.

Add 1 teaspoon of olive oil to the melted butter.

Add 2 chopped onions and cook on medium flame until golden brown and caramelized.

Add 1 tablespoon of chopped garlic and 2-3 stalks of chopped celery, stirring well.

Add the sliced mushrooms and cook on medium-high flame until they change color and turn brown, about 6-8 minutes.

Ensure the mushrooms release water and dry it well while cooking.

Once the mushrooms are cooked and browned, deglaze the pot with 200 ml of white wine, or use hot water if avoiding alcohol.

Cook the wine until the alcohol evaporates and it reduces.

Add 4 tablespoons of refined flour to thicken the soup and stir well, cooking for 2-3 minutes.

Mix a vegetable stock cube with hot water and add it to the pot along with 1.5 liters of hot water.

Season with salt, freshly crushed black pepper, and a pinch of thyme (optional).

Bring the mixture to a boil and cook for 5-6 minutes.

Blend the soup using an immersion blender until smooth and creamy, checking the consistency.

If too thick, add some hot water to adjust the consistency.

Stir in 2 tablespoons of fresh cream (optional) and taste for salt, adjusting as necessary.

The soup is ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens