Mushroom Soup

30 mins
Serves 6
Author: Rajni Ram
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Mushrooms like Tofu are an acquired taste. Do you agree? Many Vegetarians and Vegans refrain from eating mushrooms as they don’t consider them to belong to the vegetable species. Well, in my home too they did not like it. But this Mushroom soup is something that no one refuses. The mild flavours of salt and pepper and the whole wheat Roux just make it so slurp worthy.

Popularly you will find two versions of this soup- brothy and dilute, basic difference is with or without cream. The version I have cooked today is a brothy one, minus the cream. Preparing the roux is the most important step in this recipe, as it can make or break the dish. However, it is not a very difficult process.

There are vegan versions of the soup which are made of nut or plant based milk instead of dairy. I have tried them myself, and don’t find any major difference at all. So  I keep alternating between the vegan and dairy versions when I make them.

You will find this is a very basic version of the soup and I have kept it very simple. As I blog this recipe, the idea of using some truffle oil is taking shape in my mind.

While you are here check out other Rasam (Indian soup recipes) on the blog. Vertrilai/Betel leaves rasam, Drumstick Rasam, Pineapple Rasam, Omavalli Rasam.

 

Ingredients

  1. Mushroom (button variety) 200 gm ( chopped/sliced)
  2. Milk/ Use almond or soy milk for vegan  4 cups (600 ml approx)
  3. Whole wheat flour 2 tbsp
  4. Butter 3 tbsp (divided)
  5. Salt as required
  6. Pepper powder 3 tsp or as required
  7. water 1/2 cup to thin the soup
  1.  In a pan melt some butter. To this add the sliced Mushrooms and saute for 30 seconds. Now add salt and continue to saute. The mushrooms will release a lot of moisture, continue to saute. When the water has almost evaporated, add 1 tsp Pepper, and continue to saute until completely dry. Transfer to a plate and set aside.

     

  2. Now to the same pan add 2 tbsp butter. When it melts add the flour gradually and keep stirring simultaneously. The flour should get nicely toasted in the butter, but  should not burn.  The flour may turn lumpy,but don’t worry.Add some more butter if required and toast the flour well. Now turn off the flame,and gradually add one cup milk. Stir nicely and dissolve the flour nicely making it a lump free mixture and turn on the flame now.
  3. Gradually add another cup of milk and keep stirring. The broth will start boiling and will start becoming thick. At this stage add another cup of milk, followed by salt and pepper powder. Stir and continue to boil the soup. It will thicken up again, add another cup of milk. Now  bring the soup to the desired consistency. If itis too thick, add 1/2cup water to dilute. Finally, add the sauteed mushroom and stir nicely. Serve hot with some bread.

In a pan melt some butter. To this add the sliced Mushrooms and saute for 30 seconds. Now add salt and continue to saute. The mushrooms will release a lot of moisture, continue to saute. When the water has almost evaporated, add 1 tsp Pepper, and continue to saute until completely dry. Transfer to a plate and set aside. Now to the same pan add 2 tbsp butter. When it melts add the flour gradually and keep stirring simultaneously. The flour should get nicely toasted in the butter, but  should not burn.  The flour may turn lumpy,but don’t worry.Add some more butter if required and toast the flour well. Now turn off the flame,and gradually add one cup milk. Stir nicely and dissolve the flour nicely making it a lump free mixture and turn on the flame now. Gradually add another cup of milk and keep stirring. The broth will start boiling and will start becoming thick. At this stage add another cup of milk, followed by salt and pepper powder. Stir and continue to boil the soup. It will thicken up again, add another cup of milk. Now  bring the soup to the desired consistency. If it is too thick, add 1/2 cup water to dilute. Finally, add the sauteed mushroom and stir nicely. Serve hot with some bread.

Notes:

  1. Button Mushrooms used here can be replaced with Cremini Mushrooms.
  2. This soup can easily be converted to Cream of Mushroom Soup by adding 1/2 a cup of low fat cream in the final stage just before adding the sauteed Mushrooms.
  3. Roasting the flour in butter and making the roux must be done on low flame.

 

 

If you try this recipe let us know how it went for you. I  would love to hear from you in the comment box.

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