Simple to prepare with loads of flavour… A delicious creamy mushroom soup in less than 30 minutes, perfect for your Soup Day…!!
I love mushrooms, so does my husband. But we often use it as a side dish or an appetizer, and this was my first soup with mushrooms. Whenever we invite friends over to our house, most of our dishes end up being non-vegetarian and it so happened once that my husband suggested a soup for a change, preferably vegetarian, something which we have not made in a while. That’s how I ended trying this out, but unlike the plain/clear soup versions I thought to give it a creamy twist, and it turned out to be pretty good.
I wanted to make a pure vegetarian version of this recipe, and so I have used water instead of chicken stock which is commonly preferred, and it still tasted delicious.
- 8 baby bella mushrooms
- 2 tbsp unsalted butter
- ½ of a yellow / white onion (sliced)
- 2 cloves garlic (chopped)
- 1-2 tbsp flour
- ½ cup heavy cream
- 1 cup water
- parsley leaves (chopped, optional)
- pepper (as required)
- salt (as required)
Wash and clean mushrooms, pat them dry. Slice into small pieces.
Heat butter in a pan, add sliced onions and garlic. Saute until the raw smell subsides and the onions become soft.
Add sliced mushrooms, salt and pepper and saute well. Close the lid and cook for 1 minute.
Combine with flour on low heat, stir, then add water and mix well.
Fold in heavy cream and stir well, heat until it starts to thicken up.
Check seasoning and garnish with parsley leaves (optional).
Serve warm with bread.
Do not overcook the onions nor allow it to turn brown.