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.

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Creamy Mushroom Soup

A delicious creamy mushroom soup in less than 30 minutes, perfect for your Soup Day…!!

Course Soup

Cuisine American

Keyword creamy soup, mushroom soup, soup

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Akhila

Ingredients

• 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)

Instructions

• 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.

Notes

Do not overcook the onions nor allow it to turn brown.

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