Watch my video on the preparation of Cream of Mushroom Soup made without the addition of milk cream, all purpose flour and cornflour for thickening. This soup is good for weight loss as well as can be enjoyed during cold winter season. Click on the following link to my youtube channel for the video of this recipe.
During the winter season, having soup is such a delight and what if we prepare cream of mushroom soup to beat the cold. This soup is so creamy, tasty and healthy, can be enjoyed by both kids and adults.
Today we will learn to prepare Cream of Mushroom Soup without the addition of any milk cream, cornflour and refined flour (Maida) for thickening, extremely natural and healthy. Here we are going to use only Mushrooms and some garnishing ingredients, that’s all about it. This method of preparing Cream of Mushroom Soup is very simple and quick. Once you learn it, you will love to make this on a regular basis.
Whenever I have a soup in any restaurant, the first preference is always a Mushroom Soup. As this is such a favourite, I have learnt to prepare a healthy version of it. As we all know that Mushrooms are a good option for those looking for weight loss diet, then why not prepare it completely fat free. That is why, I have not added any milk cream even for garnishing or for taste. If you are lucky, not being obese, then, you may add milk cream for garnishing and for taste, otherwise not.
INGREDIENTS:
(1) 300 grams of Button Mushrooms
(2) 2 tablespoons of Butter for sautéing Mushrooms
(3) 4 tablespoons of Olive oil / any cooking oil
(4) 1 medium sized Onion, finely chopped
(5) 8 cloves of garlic, minced
(6) Half teaspoon of Pepper powder
(7) Half teaspoon of Black Salt / Common Salt
(8) Chopped Coriander leaves for garnishing. If available, you may use Thyme leaves / Parsley leaves.
(9) 250-300 ml Water for cooking Mushrooms and while grinding OR
chicken stock or vegetable stock for vegetarian option
PREPARATION :
(1) Wash the button mushrooms with clean wet cloth. I prefer cleaning the mushrooms in a colander under running tap water. Then allow the mushrooms to dry.
(2) Chop each button mushroom using the method shown in the video. I never discard the stalk of the mushroom. Place the slices with stalk on a plate and one without stalk in a bowl.
Going ahead, we will roast the mushroom slices without stalks and use it for garnishing.
(3) Also, finely chop one medium sized Onion. 3/4 th cup
METHOD :
(1) Heat 2 tablespoons of Olive oil / Cooking oil in a pan. Keep the gas flame to medium.
(2) Add 1 tablespoon of Salted butter. You may use unsalted one if you have. Just that we need to add salt accordingly later.
(3) Once the butter melts, add mushroom slices without stalk. We had kept this separately for roasting purpose.
Saute until they are slightly browned.
Mix well.
(4) In 2-3 minutes, you will see that, the mushroom has released its water. Saute until this water dries up and cooks the mushrooms too.
(5) Here you can see that the mushrooms have browned. This is how we wanted for garnishing purpose.
(6) With the help of a perforated ladle, while draining excess oil, collect the roasted mushrooms.
Put them in a bowl and keep aside.
(7) Heat 2 tablespoons of olive oil / cooking oil in a kadhai / wok on a medium flame of the gas stove.
(8) Add 1 tablespoon of Salted butter. Wait until this butter melts.
(9) Once the butter melts, add chopped garlic.
(10) Saute for a while until the garlic turns golden in colour.
(11) Once the garlic turns golden in colour, add one finely chopped onion.
12) Saute until they turn golden brown in colour. This will make the soup flavourful.
(13) Here see the onion and garlic are both golden brown.
(14) Now add the chopped Mushrooms with stalk.
Mix well. Saute until the Mushrooms turn brown.
(15) Cover and cook for 5 minutes on a low to medium flame.
(16) After 5 minutes, when you uncover, you will find that the mushrooms have released water. They will get cooked in this released water.
(17) In 2-3 minutes, we can see that the water has dried up quite a lot. The mushrooms have turned browned.
All the water released by mushrooms have dried up.
(18) Drain the excess oil and collect the browned mushrooms with the help of a perforated ladle and put in the jar of the mixer grinder.
(19) Leave little or say 1/3 of the browned mushrooms in the kadhai / wok.
We will keep this to add to the soup. With this we will get crunchy bits in the soup.
(20) Add half teaspoon of pepper powder to the browned mushrooms in the grinding jar.
(21) Add 150 ml of water for grinding.
(22) Cover the mixer grinder with its lid.
(23) Grind the mushrooms to form a smooth puree.
(24) Add 100-150 ml of water again.
(25) Blend again for 20 seconds.
(26) Here is the smooth mushroom puree formed.
(27) Add the mushrooms puree to the kadhai with browned mushrooms.
(28) Rinse the grinding jar and use that water to add to the kadhai.
Mix well.
(29) Add very little amount of salt. I added 2 pinches as per need. Note that I had used salted butter earlier.
Mix well.
(30) Cover with a lid and simmer for 3 minutes on a low flame.
(31) After 3 minutes, uncover and mix well.
(32) Add very finely chopped coriander leaves. Instead you may add chopped Thyme or Parsley leaves if you have.
Mix well.
(33) Simmer for one more minute and then turn off the gas flame.
(34) Serve the piping hot soup in a serving bowl.
(35) Garnish with finely chopped coriander leaves. Sprinkle some pepper powder. Top the soup with some roasted mushroom chunks.
(36) Cream of Mushroom Soup is ready! Relish it!
My favourite soup. Nice recipe.
Thank you so much!!