This vegetarian Cream of Mushroom soup recipe is a classic and my family’s favourite winter soup recipe. Practically needs only one vegetable, mushrooms and the basic ingredients to make the base sauce to give you a bowl of hearty and delicious soup. I like my soup smooth and luscious, and this cream of mushroom soup recipe fits the bill perfectly.
The best thing about this mushroom soup is that it needs pantry staple ingredients along with the most commonly found variety of mushroom of the Button mushroom. These are also known as White mushroom or Champignon mushroom.
How To Buy Button Mushrooms from supermarket?
Most packs of mushrooms found at the supermarket have a date on them. Check for the freshest ones. It should not be older than 10 days. In case you are buying from your local vegetable vendor then make sure that the mushrooms are white and spotless. The stalks should be clean and there should be no browning.
Once you get the mushrooms home, store them in the original pack in the refrigerator. It is best to consume them in the next couple of days.
How To Clean Button Mushrooms with Minimum Wastage?
Most chefs or experts would say, “Do not wash Mushrooms. Just wipe them with a clean cloth and cook.” Most of the times, I find packs of mushrooms quite clean. However, every once in a while, I receive packs that contain dirty ones.
I personally prefer washing them once before preparing them. So, discard the parts of the foot of the mushrooms which have turned brown. If any portion of the head also shows browning, then gently carve that part out. Once done, rest everything is completely edible.
Take a big bowl of cold water and dip these mushrooms in it. Gently scrub them with your fingertips and remove any dirt sticking to it. Take them out of the water and allow them to drain in a sieve. While prepping for the recipe, slice them and they are ready to cook! So, let’s see what are the ingredients in mushroom soup?
How to make Cream of Mushroom Soup – Ingredients list
- Button Mushrooms
- Garlic
- Butter
- Olive Oil
- All-purpose Flour
- Milk
- Salt & Pepper
No, Cream of Mushroom soup is not gluten free as flour is used to thicken the roux or the base of the soup. However, the recipe can be modified into gluten free cream of mushroom by replacing flour with cornflour. It won’t be as authentic but serves the purpose.
The base of the soup can be made using cream along with chicken stock or vegetable stock.
Unless chicken stock or any other animal protein product is used, the cream of mushroom is a vegetarian recipe.
You start with sauteing the mushroom in butter or olive oil for a couple of minutes till they soften up before proceeding with the soup recipe.
Mushroom soup needs only basic ingredients but very good quality ones for the best results. The roux is the base of the dish which needs proper attention. Use full-fat milk or cream with stock to get the best results for creamy mushroom soup.
Few more easy Mushroom Recipes from my blog
- Mushrooms sautéed in Herb Butter Sauce
- Schezwan Mushroom Recipe
- Mushroom Jhal Deva | Mushroom cooked in Mustard Sauce
- Sesame-Garlic Mushroom Stir-Fry Recipe
In case you are looking for more Soup Recipes, here are few of them:
Have you tried this recipe? I would love to hear about it.
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This vegetarian Cream of Mushroom soup recipe is a classic and my family's favorite winter soup recipe. Practically needs only one vegetable, mushrooms and the basic ingredients to make the base sauce to give you a bowl of hearty and delicious soup. I like my soup smooth and luscious, and this cream of mushroom soup recipe fits the bill perfectly.
- 200 gms Button Mushroom
- 2 tbsp Butter
- 1 tbsp Olive Oil
- 5 Cloves of Garlic Finely chopped
- Salt to taste
- 1 tsp Pepper Powder
- 1 tsp All Purpose Flour
- 1 cup Milk
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Heat 1 tbsp of Butter with Olive Oil. Lightly saute the sliced garlic and sliced mushrooms with salt till it softens.
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Remove it from the heat and blend it into a puree. You may keep a few pieces of fried mushroom for garnish.
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In the same pan, heat rest of the butter and add flour. Stir for a minute before adding the milk. Whisk till it becomes smooth.
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Add salt and pepper, and the mushroom puree.
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Allow it to simmer till it becomes nice and thick. remove from heat and serve.
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