Name: Cream of Mushroom Soup recipe by Prachi Gaddam at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: Packet of button mushrooms 1 (200gm); onion 1 medium; Garlic crushed 1 teaspoon; Ghee/ Butter 1 teaspoon; Cumin seeds 1/2 teaspoon; Wheat flour 1 tablespoon; sugar 1/2 teaspoon; Corn kernels 1/2 cup; Nutmeg powder 1/4 teaspoon; Oregano 1/4 teaspoon; Thyme 1/4 teaspoon; Basil 1/4 teaspoon; Maggi vegetable masala cubes 2; Mixed herb 1/4 teaspoon; Pepper powder 1/2 teaspoon; Fresh cream 1/2 cup; Water to adjust consistency; Salt to taste

ABOUT Cream of Mushroom Soup RECIPE

This is a simple and yummy recipie. This soup is such a hearty and warming thing to have on a rainy or winter day. I have referred to many online recipies for cream of mushroom soup and arrived at this with few modifications, Like I generally do not have ready vegetable/ chicken stock with me, so instead I have added maggie masala cubes and water. Also addition of nutmeg and thyme gave this a very nice flavour. Trust me, it has never failed me ever. This tasty and healthy recipie is a must try.

Ingredients Serving: 2

Packet of button mushrooms 1 (200gm)
onion 1 medium
Garlic crushed 1 teaspoon
Ghee/ Butter 1 teaspoon
Cumin seeds 1/2 teaspoon
Wheat flour 1 tablespoon
sugar 1/2 teaspoon
Corn kernels 1/2 cup
Nutmeg powder 1/4 teaspoon
Oregano 1/4 teaspoon
Thyme 1/4 teaspoon
Basil 1/4 teaspoon
Maggi vegetable masala cubes 2
Mixed herb 1/4 teaspoon
Pepper powder 1/2 teaspoon
Fresh cream 1/2 cup
Water to adjust consistency
Salt to taste

Instructions

Cut mushrooms into fine pieces
Cut onion in fine pieces
Heat ghee/butter in saucepan and add cumin seeds
Saute garlic till raw flavour goes.
Add onion and saute till soft. Also add 1/2 teaspoon sugar with onion to caramalise. At this point your entire kitchen will be filled with aroma of garlic and butter.
Add wheat flour and mix well. Stir continuously so as it does not form lumps or sticks to bottom of pan
Add chopped mushrooms
Cover and cook till mushrooms get soft and ooze out water
Take out two tablespoon of this mixture in grinder. Let it cool a bit and then grind it to fine puree using water as required.
Meanwhile add some sweetcorn kernels to mushrooms in pan. (This is optional. As I like corn in mushroom so I generally add it.)
Add mushroom puree in pan
Mix it well
Add thyme, oregano, basil, herbs, Maggie cube, nutmeg powder, pepper and salt
Mix well to dissolve all spices.
Add water to make soup consistency. As it gets boiled, soup becomes thicker due to flour.
Add fresh cream
Mix well and let the soup boil over slow flame. Mix all ingredients well. Adjust salt and spices if required.
You can add spring onion or coriander also if you like.
Serve hot

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