Mushroom Soup is delicious bowl of soup with little cream . Like Cream of Mushroom Soup ,I have not added high fat milk , more cream or half & half here. I have used just 1/3 cup of cream to recreate a cream of mushroom soup with less calories without compromising on taste .
Browsed over internet for Mushroom Soup and finally decided on one with less cream . But was bit skeptical about following the same recipe as my palate may disapprove the taste .So tweaked the recipe to suit my taste accordingly. If you want to try original recipe of this soup ,you can check this Vegetarian Mushroom Soup from the blog Hurrythefoodup.
Though this soup is not much creamy and buttery like cream of mushroom soup but its equally good in taste. I personally don’t like creamy soups so wanted to try something subtle and low calorie soup for dinner. As I prepare soups mainly for my dinner, I want it to be light on stomach . So is the reason of not using high fat milk and cream in this soup. But believe me , you’ll never go back for high calorie cream of soup after tasting this bowl of warm soup.
There are many methods of doing cream of mushroom soup but here I have followed the basic method. Made alterations with cooking, flavours and prepared this comforting soup. Instead of Corn Flour ,Whole Wheat flour is used here for thickening soup.
Try this quick soup recipe and for sure you’ll be loving this . Serve this less creamy Mushroom Soup as a first course of meal in dinner. And definitely you’ll be asked to serve more and more.
Other Soups recipes from blog are Lemon Coriander Soup ,Chicken Macaroni Soup and Easy Pumpkin Soup .
Recipe card for Mushroom Cream Soup
Mushroom Cream Soup
Ingredients
- 200 grams Button Mushroom
- 1.5 Tbsp Butter
- 1 No Bay leaf /Tej Patta
- 4 No Garlic Cloves medium size ,finely chopped
- 1 No Onion medium size ,chopped
- 2 Tbsp Whole Wheat flour or All purpose flour
- 1/3 Cup Low Fat Fresh cream 25% -30% fat
- 1/2 Tsp Salt or as required
- 1/2 -3/4 Tsp Pepper Powder or as required
- 2 Cups Water or Vegetable Stock or Chicken Stock
- 1 Tsp Parsley or Coriander leaves
- 1 Tsp Extra virgin Olive Oil
Instructions
- Clean and wash Mushrooms, Slice thinly and keep it aside.
- In a saucepan, heat 1 .5 Tbsp of butter . Add bay leaf / Tej Patta and saute for 3-4 minutes.
- Add chopped garlic and ginger ,fry well till onion turns transparent.
- Add chopped or sliced mushrooms and cook on low heat ,till mushrooms start releasing water. Allow mushroom to cook further ,let mushroom turns light brown in colour and water dries up.
- Now add Whole Wheat flour or Cornflour or all purpose flour and mix well.
- Add 2 cups Vegetable stock / Chicken Stock or Water ,stir well and cook for 7-8 minutes, bring it to boil.
- Put the flame to simmer ,add 1/3 cup fresh cream , mix well .
- Add pepper, salt and 1 Tsp parsley leaves . Mix well and turn of the heat.
- Serve Mushroom Cream Soup garnished with parsley leaves and few drops of extra virgin olive oil on top.
Notes
- I have used 2 cups of water , You can use either Vegetable stock or Chicken stock here.If using stock ,then no need of using bay leaf.
- You can also add 1 cup of milk and 1 cup of water /stock for a rich and thick creamy soup.
- To cut calories , I have used 1/3 cup of low fat fresh cream .I have used Amul fresh cream , it has 25% fat.
- Whole Wheat flour is used as thickening agent , you can use either all purpose flour or corn flour as substitute.
- For vegan option, Coconut milk can be used.
Step by step directions on making of Mushroom Cream Soup:
Clean and wash Mushrooms, Slice thinly and keep it aside.
In a saucepan, heat 1 .5 Tbsp of butter . Add bay leaf / Tej Patta and saute for 3-4 minutes.
Add chopped garlic ,fry well till onion turns transparent.
Add chopped or sliced mushrooms and cook on low heat ,till mushrooms start releasing water. Allow mushroom to cook further ,let mushroom turns light brown in colour and water dries up.
Now add Whole Wheat flour or Cornflour or all purpose flour and mix well.
Add 2 cups Vegetable stock / Chicken Stock or Water ,stir well and cook for 7-8 minutes, bring it to boil.
Put the flame to simmer ,add 1/3 cup fresh cream , mix well .
Add pepper, salt and 1 Tsp parsley leaves . Mix well and turn of the heat.
Serve Mushroom Cream Soup garnished with parsley leaves and few drops of extra virgin olive oil on top.
