Name: Cream of Mushroom Soup recipe by Poonam Bachhav at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: Button Mushrooms, halved 10 to 12; Bay leaves 2; Dried Thyme 1 tsp; Onions 1 medium sized, finely chopped; Garlic 5 to 6 cloves, finely chopped; Black pepper corns 10 to 12; Whole wheat flour 2 tsp; Butter 2 tsp; Fresh cream 2 tsp (for garnishing); Pinch of sugar; Vegetable stock / Chicken stock 4 cups

ABOUT Cream of Mushroom Soup RECIPE

This wholesome and tasty soup recipe is made from cream of Mushroom and broth of vegetables. The addition of herbs enhances the deep and earthy flavours of Button Mushrooms. I have used dried thyme in this recipe, you can add fresh thyme or Oregano. The whole wheat flour used for thickening makes it all the more healthier. I have been inspired by this recipe from Vah reh vah Chef.

Ingredients Serving: 2

Button Mushrooms, halved 10 to 12
Bay leaves 2
Dried Thyme 1 tsp
onions 1 medium sized, finely chopped
garlic 5 to 6 cloves, finely chopped
Black pepper corns 10 to 12
Whole wheat flour 2 tsp
butter 2 tsp
Fresh cream 2 tsp (for garnishing)
Pinch of sugar
Vegetable stock / chicken stock 4 cups

Instructions

Heat butter in a non stick pan. Add bay leaves, black pepper corns, garlic and saute for half a minute. Add the onions and saute till it turns light brown in colour.
Add flour and mix well. Cook on a medium heat till the flour is lightly browned.
Add the mushrooms with salt and mix well. Cook till the mushrooms ooze out water and turn golden brown. Add a pinch of sugar at this stage, as it gives a nice golden colour and a caramelised flavor to the mushrooms.
Pour in the vegetable/chicken stock, a dash of dried thyme and mix well. Cover and cook till the mushrooms are soft and the soup becomes creamier and thicker.
Turn off the flame and remove the bay leaves. Blend this soup with a hand blender or a food processor and serve hot garnished with fresh cream.