Cream Of Mushroom Soup
Cream of Mushroom Soup | Mushroom Soup Recipe
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

Mushroom Soup Recipe / Cream of Mushroom Soup is such a simple, quick and perfect appetizer that you can have it any time before lunch or dinner. This mushroom soup stays good for 2 days under refrigeration but add fresh cream just before serving.

Course: Beverages, Soup
Cuisine: World
Keyword: Cream of Mushroom Soup, Mushroom Soup Recipe
Servings: 3 People
Author: Priya Santhamohan
1 Cup = 250 ML, 1 tsp = 5 ML
  • 200 Grams Mushroom
  • 2 tbsp Oil / Butter Link for Homemade Butter
  • 2 Bay Leaf
  • 4 Flakes Garlic
  • 1 Onion
  • 1 tbsp Maida / All Purpose Flour
  • 1 tsp Pepper Powder
  • Salt As Required
  • 1 Cup Water
  • 1 Cup Milk
  • 1 Generous Pinch Nutmeg Powder
  • 3 tbsp Fresh Cream
  • Coriander Leaves For Garnishing
  1. First, measure and keep all the ingredients ready. Chop the onion, garlic and coriander leaves finely.  Rinse the mushrooms and slice it into medium-sized pieces. Then pat dry it in a kitchen towel thoroughly as mushrooms release a lot of water.
  2. To a pan, add the butter and just melt it (not into ghee).

  3. Now add the bay leaf and saute till nice aroma wafts. Then add the chopped garlic, onion and saute till translucent. Do everything in low flame.
  4. Add the sliced mushrooms and saute again. After 3 to 4 minutes all the water releases from the mushrooms and also the raw smell leaves.
  5. Once all the water gets evaporated, add the flour and pepper powder. Saute for 2 minutes, until the raw smell of the flour leaves. Now pour the milk, water and add required salt.
  6. Let it boil in low flame for 4 to 5 minutes, till the soup turns frothy and thick. Then add a generous pinch of nutmeg powder.
  7. Switch off the flame, then add the fresh cream and garnish with coriander leaves.

    Try this delicious Mushroom soup recipe for this cold weather.

Recipe Video

Recipe Notes

Tips for Mushroom Soup Recipe

  1. Use fresh, firm and plumpy mushrooms for a good taste. Don't use slimy, spotted ones else the soup smells stale.
  2. I used button mushrooms, you can substitute it with canned or half quantity of Cremini mushrooms too.
  3. Never soak the mushrooms in water for cleaning, else it becomes more soggy . Just clean it in running water.
  4. After slicing, ensure to pat dry the mushrooms thoroughly with a kitchen cloth.
  5. For more creamier version, half of the quantity of the mushrooms can be pureed and then added to the soup.
  6.  For a healthy version, All Purpose Flour/Maida can be replaced with wheat flour. But ensure to saute the flour well till the raw smell leaves.
  7. For a gluten free Mushroom Soup Recipe, Potato starch, corn flour or tapioca flour can be used for thickening.
  8. Milk can be substituted with vegetable stock or chicken stock too.
  9. Don't skip to add nutmeg powder as it lends a nice aroma to the Cream of Mushroom Soup.
  10. I used coriander for garnishing, you can use other herbs like parsley, thyme, basil, oregana too.
  11. Always switch off the flame and then add fresh cream, else there is a chance of curdling.
  12. This soup stays good for 2 days under refrigeration but add fresh cream just before serving.