Cream of Mushroom Soup | Easy Mushroom Soup (Without Stock & Without Wine) | Creamy Mushroom Soup

This Cream of Mushroom soup is an umami and flavorful creamy mushroom soup made with fresh white button mushrooms, milk, flour, herbs, butter and cream. Complete detailed recipe at - https://www.vegrecipesofindia.com/veg-cream-mushroom-soup-recipe

This easy Mushroom Soup is a one-pot recipe and makes for a delicious homemade cream of mushroom soup.

The Mushroom soup recipe is made without stock and without wine. Though you can add vegetable stock instead of water if you have homemade vegetable stock.

Roux is made in the recipe and uses whole wheat flour instead of all-purpose flour. Either of these can be used as they help in thickening the soup. So you can add the flour which you prefer.

You can add your choice of herbs (fresh or dried) in this creamy mushroom soup recipe.

Serve with a side of garlic bread or baguette or a toast. You can even choose to serve with any type of stuffed or open toasts or sandwiches. Crostini or bruschetta also pair well with this mushroom soup.

INGREDIENTS FOR CREAM OF MUSHROOM SOUP

200 to 250 grams button mushrooms or cremini mushrooms or 0.5 pounds button mushrooms (sliced or chopped)
⅓ cup finely chopped onions or 1 small to medium-sized onion, finely chopped
½ teaspoon finely chopped garlic or 2 to 3 small to medium-sized garlic, finely chopped
1 tejpatta (Indian bay leaf) or bay leaf
1 cup water
1 cup milk whole milk - at room temperature
6 tablespoons fresh cream - low fat, about 25% to 30% fat or 3 tablespoons heavy whipping cream
1 tablespoon whole wheat flour or all-purpose flour
2 tablespoons butter
1 to 2 pinches ground nutmeg powder or grated nutmeg
1 to 2 teaspoons chopped parsley or coriander leaves (cilantro) or any fresh herbs like thyme or basil
freshly crushed black pepper as required
Salt as required
1 teaspoon finely chopped parsley - can also use the same herb you add in the soup for garnishing like coriander, thyme or basil

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