Shwet's Sizzling Wok

A foodie's delight

Cream of mushroom soup

on March 24, 2013

It was a lazy lazy weekend,, well,, as usual 🙂 I was in mood to have a good, hot steaming bowl of soup, When it comes to soup I usually prefer the creamier versions 😛 Well a little heavier on the tummy, But I love it.

When I was a kid, whenever we visited restaurants I used to always order “Cream of chicken soup”, “Cream of Tomato soup”, and so on, Well by now you must have guess I am not really a calorie conscious person coz I love to eat,

This recipe is quick and easy, ready in minutes and tastes like restaurant kinds, Am sure you’re gonna love it !! 😀 Let me know the feedback


  • 200 to 250 gms button mushrooms
  • 1 small to medium onion, finely chopped
  • 2-3 garlic cloves, finely chopped
  • 1 indian bay leaf/tejpatta
  • a pinch or two of nutmeg powder or grated nutmeg
  • 1 cup water
  • 1 cup full fat milk at room temperature
  • 6 tbsp cream, about 25-30% fat (i used amul cream)
  • 1 tbsp whole wheat flour or all purpose flour/maida
  • 2 tbsp butter
  • freshly crushed black pepper as required
  • salt as required


  • Melt the butter in a sauce pan.
  • Add the bay leaf and saute till fragrant – about 4-5 seconds.
  • Add the chopped onions and garlic.
  • Saute till they soften and become translucent,add the sliced or chopped mushrooms and saute till the mushrooms start to release water.
  • Saute till all the water dries up and the mushrooms are a light brown, add the flour and saute for 3-4 minutes stirring often,then add freshly crushed black pepper and saute for half a minute.
  • Add water first followed by milk, stir well and season with salt, on a low flame let the soup come to gentle simmer
    the soup would also begin to thicken.
  • Simmer for about 4-5 minutes, then add the cream.
  • Simmer for 2-3 minutes more stirring often, lastly sprinkle nutmeg powder and stir.
  • Wwitch off the stove top and pour the soup in individual serving bowls.

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