Cream of Mushroom Soup

By Vanitha Bhat  |  23rd Dec 2018  |  
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  • Photo of Cream of Mushroom Soup by Vanitha Bhat at BetterButter
Cream of Mushroom Soupby Vanitha Bhat
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About Cream of Mushroom Soup Recipe

Light, rich and creamy mushroom soup with a tinge of oregano, perfect as a comforting meal with toasted bread or croutons!!

Cream of Mushroom Soup

Ingredients to make Cream of Mushroom Soup

  • 10 to 12 button mushrooms, finely chopped
  • 1 medium red onion, chopped
  • 2 cloves of garlic, finely chopped
  • 1 to 2 green chillies/jalapenos, slit
  • 1 ½ cups of milk
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper powder
  • 2 tablespoons all purpose flour/maida
  • 2 tablespoons butter
  • 1 tablespoon oil
  • salt to taste
  • Finely chopped green onions for garnishing

How to make Cream of Mushroom Soup

  1. Heat oil and butter in a deep saucepan or pot. Add onions and garlic and saute for a few minutes till the onions are soft and the raw smell of the garlic is gone.
  2. Add the slit green chilli and chopped mushrooms and sauté on medium low for a few minutes till the mushrooms are slightly cooked.
  3. Add the dried oregano and fry for a few seconds.
  4. Stir in the flour and saute on medium till it is lightly browned.
  5. Turn off the heat and let cool slightly.
  6. Take half of the mushroom mixture in a blender jar.Add this to the rest of the mixture in the pan for a chunky soup with bits of mushrooms! If you like a smooth and creamy soup, blend the whole mixture.
  7. Blend with a little water to a fine paste.
  8. Return the mushroom paste to the pot and add some water after rinsing the blender jar. Mix well, adding about ½ cup of water.
  9. Whisk in the milk and add salt to taste. Bring to a boil.
  10. At this stage, if you feel the soup is thick, add some water. Dilute with more water till you get the consistency you want. Taste for salt and simmer for about 5 to 7 minutes. Sprinkle with black pepper powder; give it a good stir.
  11. Serve hot creamy mushroom soup, garnished with finely chopped green onions, along with toasted bread or croutons!
  12. For a totally vegan creamy mushrooms soup, substitute, milk with almond, coconut or soy milk and avoid the butter; use only oil.

My Tip:

If you feel like avoiding flour for thickening the soup, you can use whole wheat flour or omit it altogether. If the soup is thick, add more water or milk as needed. For a totally vegan soup, add almond, soy or coconut milk instead of regular milk.

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