Creamy Mushroom Soup

Soups always warm your hearts and your tummy and is the ultimate comfort food. Make this hearty Mushroom Soup as a full meal along with some Garlic Bread or as a side to meal. Either way, it’s bound to steal the show. Don’t like Mushrooms? No Problem, change out the Mushrooms for Broccoli, Asparagus or Brussels Sprouts and everyone’s happy.

Prep Time: 15 min
Cook Time: 25 min
Serves: 4-6

Ingredients:

Mushrooms – 1 lb, sliced (button and baby bellas)
Shallots – 2, sliced
Butter – 2 tbsp
Garlic – 1 Tbsp, finely chopped
Salt – 1/2 tsp or to taste
Clove Powder – 1/4 tsp
Italian Seasoning – 1 tsp
Lemon Juice – 1 to 2 tsp (or to taste)
Extra Virgin Olive Oil – 2 Tbsp
All-Purpose Flour (Maida) – 3 Tbsp
Vegetable or Chicken Stock – 7 cups
All-Purpose Flour (Maida) – 2 Tbsp
Water – 1/4 cup
Red Chili Flakes – to taste (optional)
Half and Half/Milk – to taste
Black Pepper – to taste

Method:

1. In a wide skillet, melt Butter.
2. Add Shallots and allow them to lightly brown.
3. Add Mushrooms and saute them until moisture evaporates.
4. Add Garlic, Salt, Clove Powder and Italian Seasoning. Saute until Mushrooms lightly caramelize.
5. Turn off stove, add Lemon Juice and mix through. Remove Mushrooms into a separate bowl or plate.
6. In the same pan, heat Olive Oil on low heat.
7. Add All-Purpose Flour and keep mixing until flour changes color to light pink.
8. Slowly add Broth and keep whisking to ensure that lumps do not form. In case lumps form, you can use an immersion blender to break them down.
9. Bring to a boil and continue cooking for 5 minutes.
10. In a small bowl, mix 2 Tbsp of All-Purpose Flour with 1/4 Cold Water (make sure there are no lumps).
11. Slowly add the mixture into the broth while continuously mixing. Bring to a boil.
10. Add sauteed Mushrooms back into the broth and add Crushed Red Chili Flakes. Bring to a boil.
11. Add Half and Half to achieve desired richness.
12. Adjust salt, lemon juice and add Black Pepper to taste.

0 thoughts on “Creamy Mushroom Soup

  1. Wonderful soup…so hearty…I did use a couple of ingredients differently…I used the Maggi Buillion cube and diluted it in water instead of vegetable stock because I didn’t have any 🙂 Also, I added a dash of milk rather than Half&Half…it turned out wonderfully buttery and hearty! I cooked my mushrooms for longer than you guys…I browned most of them…good job you guys! I have a feeling that I can substitute mushrooms with sweet corn and it’ll turn out as well…how do you think the corn should be cooked? Just boil and then use in the broth?

    1. Hi Krithika,

      We have not tried this particular recipe with corn but it should work. You could boil the corn in the broth or pre-boil it. We have a recipe for Creamy Corn Soup (Indo Chinese style) in which we use canned Cream Style Corn. It works really good.

    1. Hi Anu,

      A traditional flour/oil mixture used for thickening purposes uses white flour. Though whole wheat flour can be used, the texture of the end product won’t be as silky smooth and the color may be more beige. In this case, the mushroom soup is already a beige color and a little on the rustic side. You should be able to get away with it.

  2. Hi Hetal and Anuja,
    I generally don’t like mushrooms. But I thought will give a try of this soup. Its relly Yummy! Yummy! And Super Yummy! I would make it often I guess.
    Thanx Guys for such a wonderful recipe.

  3. Hey,
    I made this for dinner today. My hubby like it.
    Made some changes- Added brocolli, carrots and peas along with mushrooms coz hubby doesn’t like a soup all mushroomy:)
    And substituted half and half for 2% milk, broth for water, shallots for onions..
    It was really good.
    Though im gonna try it with broth nxt time to see the difference.
    Hope you guys try out a good mushroom curry. I haven’t really found a good recipe anywhere on net until nw.
    Plz plz plz try it.

  4. Because this recipe is called “Creamy Mushroom Soup”, can you taste the butter in it? I don’t like the taste of butter or cream but wouldn’t mind adding it if at end it doesn’t taste buttery or creamy. From anyone who has made it, please notify.

    Thank you.

    1. Hi Pinal,

      I don’t find it buttery at all. If you want, you can replace the butter for Olive Oil when sauteing the mushrooms.

    1. Hi Shamina,

      Italian seasoning is a combination of various different herbs like parsley, basil, thyme, oregano, etc. You can use any of them separately if you have them.

    1. Hi Nitu,

      It really depends on what you want your final outcome to be. If you wanted to make a white sauce (say for pasta), you would add milk. We did not want the soup to be milky from the start because we were going to add cream (half n half) later.

  5. Great recipe, looks yummy 🙂 Please help me pick a good blender, I am looking for a new blender which will be good to make gravies ( grinding onion/tomato),grind dals. Which one do you use?

    Please help 🙂

    1. Hi Rashi,

      The Indian style mixies work really well for gravies, chutneys and daal (dosa/idli batter). You can find them at larger Indian grocery stores or online.

  6. I made this soup and it came out so good. I added finely chopped red bell pepper for garnish. Fat free evaporated milk worked great for me. Thanks for the great recipes that add spice to my life !!!!

    1. Hi Nitha,

      When it comes to soup, you can decide on the texture you prefer. “Rustic” refers to the kind of soup that you see chunks. Broccoli is great either chopped or pureed. Just a note however…you would puree the soup after the broccoli is cooked, not puree the broccoli and add it to the soup.

      1. Hi Anuja and Hetal,
        I really love your show a lot! 🙂 It is amazing! I have tried many of your receipies and they came out great. I am planning to try this soup but with broccoli and I have a follow-up query.
        By “puree the soup” do you mean that after adding half n half and when soup is ready to served, it should be pureed and heated up again before serving or somewhere before completing the process and then add half n half, boil the puree and then serve?
        I would be waiting for your reply. Thank you so much!

    1. Hi Paul,

      The garlic tends to burn and turn bitter with the overcooking. If you add it after the mushrooms have already browned, it will not overcook.

  7. Hi,
    Just finished making the soup.Tastes divine.I forgot to buy stock while picking up everything else so had to use water.Had to add more salt too because of that.It still tastes yummy but the stock would have made a big difference..Thanks for the recipe.

  8. Hi Hetal and Anuja,

    First of all, i’d like to congratulate you both on presenting such a wonderful show!! Your explanations are excellent,and any beginner would feel confident to start cooking just by watching you :-))
    Anyway, I have a question:
    I live in Africa, so I just wanted to ask what is half and half? We don’t get it here, so what can I substitute it with?

    Thanks so much!

    1. Sorry, I realised that you mentioned we could use milk as well instead of half and half, but just for curiosity’s sake, what is half and half??

      1. Half and Half is a product that contains half milk and half cream. It is usually sold in a carton located in the dairy section of the grocery store.

  9. Hi Anuja and hetal, wonderful recipe! can u please show how to make ‘pad Thai noodles ‘, and add that to your requested recipe list? Thank you:) keep up the good work.

  10. This soup looks delicious. The pan that you are using looks like a Le Creuset. Is is a braiser pan and what is the size? Is it good for doing stir fry and curries in?

    Thank you for much for your great recipes and presentations.

    1. Hi June,

      Yes, it is a Le Creuset braiser pan. Sorry, can’t remember the size off hand but we use it to make subzis (dry vegetables) all the time. We find that gravy dishes are better in the deeper pans.

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