Cream of Fresh Mushroom Soup
Homemade Cream of Fresh Mushroom Soup is a rich, earthy alternative to canned versions, typically made by sautéing a variety of mushrooms with aromatics like onions and garlic, then simmering them in a broth thickened with a roux or cream. Using a mix of mushrooms, such as cremini, button, and shiitake, provides the best depth of flavor.
< 30min
Easy
Mildly Spicy
Ingredients
For how many people?
Ingredient 1
Ingredient 2
Ingredient 3
Ingredient 4
Ingredient 5
Ingredient 6
Ingredient 7
Ingredient 8
Ingredient 9
Ingredient 10
Ingredient 11
Directions
Wash the mushrooms and cut them into small pieces.
Chop the onions and the coriander leaves.
Finely chop the garlic cloves.
Heat the oil (or butter or ghee) in a pan.
When the oil is hot, add the garlic and the onions. When the garlic is lightly browned, add the mushrooms, the salt, and the black pepper. For a mildly spicy soup, add the red chili powder. Mix well.
Cook the mushrooms over medium-high heat until they are lightly browned and have released most of their water. About 10 minutes.
Pour the mushroom puree into a saucepan and add the fresh cream. Stir well.
Cook for 2 minutes.
Pour the soup into a bowl and garnish with the coriander leaves.
Ready. Enjoy! You can serve your soup with breads.
Other similar meals
Can be used with…
