Mushroom Soup – Easy Healthy & Quick To Make Soup Recipe

Learn how to make Cream Of Mushroom Soup and enjoy this delicious bowl of taste and nutrients at home.

Indulge in this spicy yet creamy appetizing mushroom soup. Chef Shantanu Gupte brings you this delicious and simple mushroom soup recipe which has a pleasing colour, texture and aromatic flavours . With a tempting garnish of croupton, this soup is indeed worth the time spent.

Ingredients:

For stock:
2-3 cups of water
peppercorn
bay leaves
1 carrot – roughly chopped
celery
1 onion – roughly chopped
garlic (half)
salt to taste
mushroom stems

For soup:
a dollop of butter
garlic cloves – crushed
1 tsp chilli flakes
mushrooms – chopped
salt and pepper to taste
basil leaves
flour
milk
cream

For crouton:
a piece of bread
butter
salt and pepper to taste
mushrooms
grated cheese
parsley sprig

Method:

To make the stock:
– In a pan, add water, peppercorn and tear in the bay leaves.
– Then add the roughly chopped carrots to the stock.
– Take a rolling bin and run it through the celery till you get the crackling sound which means, the celery is breaking down into bits and is oozing out the paste. This is done so that the stock gets maximum flavours.
– Add the celery and roughly chopped onions,
– Take the bulb of garlic and cut it into half. Add the half cut garlic to the stock.
– Again, add salt to taste.
– Add the mushroom stems to the stock.
– Once the stock comes to boil, put it on simmer for about 20 minutes.
– Strain the stock in a bowl using a strainer.
– Pour the stock back into the pan.

To make soup:
– In a pan, add a dollop of butter.
– Crush the garlic cloves using a rolling bin and add them to the pan.
– Add the chilli flakes and saute them till they are slightly translucent.
– Add the chopped mushrooms to the above ingredients and salt to taste.
– Add the freshly grounded pepper and tear in the basil leaves.
– Add a little bit of butter to the above ingredients and sprinkle the flour over them.
– Once the mushrooms are cooked, remove a small quantity of the mushrooms and keep it aside.
Add the rest of the cooked mushrooms to the clear stock that we kept in a bowl.
– Add milk to the stock and give it a nice stir and then let it cook for about 3-4 minutes.
– Add the cream to the soup and then start blending everything.
– Again, add a dollop of butter and little cream to the soup and blend it.

To make crouton:
– Take a piece of bread. Cut it into a small, thin round slice.
– Apply butter on both sides of the slice of bread.
– Add salt and pepper to taste and put the bread in the pan to crisp up slightly.
– Then add the mushrooms (that you kept aside earlier) on the top of the crouton.
– Grate some cheese over it and place a roundly cut cherry tomato on it.
– Also add a parsley sprig on the top.
– Add this crouton to the mushroom soup, right at the centre.
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