Cream Of Mushroom Soup

This is my favorite soup during the winters. Having a bowl of soup in cold weather is really comforting. When it comes to the soups, I prefer creamy and smooth soups. While hubby prefers the chunky soup like veg hot and sour soup or veg manchow soup. Just like all the cream of soups, this recipe calls for roux. Roux is a mixture made by sauteing butter and flour. This works as a thickening agent. This roux is later thinned with milk. As milk simmers, it will start to thicken.

For making this cream of mushroom soup, I have used button mushrooms. You can use use cremini mushrooms or mix of cremini and button mushrooms. A dash of nutmeg is added at the end. It really brings out the flavors. Instead of that you can try with herbs like thyme or tarragon. Use fresh herbs. If not available then use dried herbs. For making this I used vegetable stock here. Instead you can use water. If you eat non-vegetarian food then use can use chicken stock as well.

How To Make Cream Of Mushroom Soup?

1. Heat the butter in a saucepan on medium heat.
2. Once melted, add chopped onions. Sprinkle some salt to speed up the process.
3. Cook till onions are soft and translucent.
4. Then add sliced mushrooms.
5. Mix and cook. It will leave its water.
6. Continue cooking till it gets soft. By the time all the water is evaporated.
7. Add all purpose flour.
8. Mix and cook for 1 minute.
9. Then add milk, bay leaf, cloves and peppercorns.
10. Let it simmer for 5 minutes. Milk will get thick because of the flour in it.
11. Remove the bay leaf. Make smooth puree out of it. Use grinder or immersion hand blender.
12. Pour the puree back into the pan. Add water or vegetable stock. Add black pepper powder.
13. Also grate the nutmeg.
14. Mix well. And bring it to boil. Then turn off the stove. Pour into individual serving bowl, garnish with crushed black pepper. Serving suggestion: Serve this creamy mushroom soup as a starter before your meal. This soup is creamy and rich, so you need smaller portion than other light soups.