Mushroom Soup
I could never get myself to like canned or restaurant mushroom soups. There was always something that was off. This set me to come up with a perfect mushroom soup which I am proud to say I have.
Most of us have that one soup that’s our go-to soup, usually it is chicken soup. But this mushroom soup is packed with umami flavors without using any cream.
A hearty bowl of mushroom soup is a meal in itself, but this dish pairs well with many other foods. Here are some pointers:
- I always sauté onions and mushrooms together which is a time savor. The water which draws out from both helps to cook, soften and develop a caramelized color and flavor.
- I usually chop the mushrooms finely so that there is no need to puree the soup. But you can puree it at the end if you are not a fan of mushroom pieces.
Suggestions for Mushroom Soup
- Add shredded chicken for extra protein
- For a richer soup, replace the chicken stock for beef stock
- For a vegetarian version, replace the chicken stock for vegetable stock
- For a dairy-free version,replace the milk with coconut milk
This soup can be refrigerated for up to five days. It can be reheated gently on the stovetop or in the microwave.
Check out my other soup recipes
Mushroom Soup
Ingredients
- 1 tablespoon oil
- 2 tablespoon butter
- 1 medium onions (finely chopped)
- 2 teaspoon ginger-garlic paste
- 400-500 grams mushrooms (diced)
- 2 tablespoon all purpose flour
- 1 cup milk
- 3 cups water
- 1 tablespoon worcestershire sauce
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon salt
- 1 cube chicken bullion (or 1 tablespoon chicken flavoring)
- 1 teaspoon soya sauce
Instructions
- In a pot on HIGH HEAT, add oil and butter.
- Immediately add onions, mushrooms and ginger-garlic paste. Keep stirring and cook until the mushrooms soften, brown and no longer release water.
- Reduce the HEAT TO MEDIUM and then add 2 tablespoons all purpose flour. Cook it for at least 1 minute or until there is no raw smell of the flour.
- Using a WHISK, slowly add in the water followed by milk. Keep whisking to prevent lumps from forming.
- Bring up the heat to medium-high and add the remaining ingredients- worcestershire sauce, salt, black pepper, soy sauce and chicken bullion cube. Mix well.
- Cover and simmer the mushroom soup for 5 minutes.
- Turn off heat. Serve hot.
Notes
- Add shredded chicken for extra protein.
- For a richer soup, replace the chicken stock for beef stock.
- For a vegetarian version, replace the chicken stock for vegetable stock.
- For a dairy-free version,replace the milk with coconut milk.
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