Connect with us

Indian Vegetarian Recipes

cream of mushroom soup | how to make mushroom soup

https://www.vegrecipesofindia.com/veg-cream-mushroom-soup-recipe/

cream of mushroom soup with step by step photos. i make this creamy, umami and flavorful mushroom soup recipe on occasions and it is always loved by everyone. when for the first time i had made the mushroom soup, it was a hit with us and also with our neighbors.

as a family, we love soups. i make various kinds of soups along with our family favorites – tomato soup and sweet corn soup. most of the times i make light and clear soups and on occasions i make thick and creamy soups.

how is cream of mushroom soup made

there are many ways a homemade cream of mushroom soup can be made. in the traditional method, a roux (flour and butter cooked together) is made first and then milk, water or vegetable stock or mushroom stock are poured in. later sautéed or cooked mushrooms are tipped in. finally, cream is added.

i follow the basic technique of making the recipe. the only difference i make to the basic method is that instead of adding the cooked mushrooms to the soup later, i sauté the mushrooms first, add the flour, add milk and then make the whole soup in one pot. easy and quick – isn’t it? 

this cream of mushroom soup is

  • a one-pot soup recipe.
  • an easy and quick way of making homemade cream of mushroom soup.
  • what you get is a creamy and smooth soup comforting in any season.
  • purely vegetarian as chicken stock is not used in this recipe. you can use veg stock instead of water if you have vegetable stock ready.
  • the roux is made with whole wheat flour instead of all-purpose flour. both of them help in thickening in the soup and you can use the one which you prefer.

is cream of mushroom soup gluten free

cream of mushroom soup is not gluten free as wheat flour is used to make the roux. that said, a gluten free cream of mushroom soup can be made by substituting potato starch, tapioca starch or corn starch.

these starches aid in thickening the soup and also giving it a creamy consistency. in my cream of mushroom recipe, you can easily substitute any of these gluten free flours that i have mentioned above. the taste will slightly change when using tapioca starch and potato starch.

how to make cream of mushroom soup

preparation

1. measure and keep all the ingredients ready for the soup (mise en place).

2. rinse or wipe dry 200 to 250 grams of white button mushrooms or cremini mushrooms. slice of the lower part of the base stalk of each mushroom. then chop them in halves or quarters. you can even slice them.

beginning to make cream of mushroom soup

3. heat a heavy saucepan or pan. keep the flame to a low or medium-low. melt 2 tablespoons of butter (salted or unsalted) in the pan.

4. when the butter has almost melted then add one tej patta (indian bay leaf) or bay leaf. take care not to burn the butter.

5. sauté till fragrant for about 2 to 3 seconds.

6. add ⅓ cup finely chopped onions (about 1 small to medium-sized onion) and ½ teaspoon minced or finely chopped garlic (2 to 3 small to medium garlic cloves).

7. mix and stir.

8. sauté till the onions soften and become translucent.

cooking mushrooms for mushroom soup

9. add the sliced or chopped mushrooms.

10. mix again. you will see the mushrooms releasing water after a few minutes.

11. continue to sauté.

12. sauté till all the water dries up in the pan. you can continue to cook till the mushrooms become a light brown. then add 1 tablespoon of whole wheat flour (atta) or all purpose flour (maida).

13. sauté for 3 to 4 minutes on a low flame. keep stirring often. the raw aroma of the flour should go away.

14. then add freshly crushed black pepper or ground pepper as per taste.

15. mix well.

making cream of mushroom soup

16. add 1 cup of water or vegetable stock or mushroom stock.

17. stir and mix well.

18. next add 1 cup whole milk or full-fat milk. milk needs to be at room temperature when you add it.

19. mix very well.

20. season with salt as per taste.

21. mix again.

22. on a low to medium-low flame let the mushroom soup come to a gentle simmer. the soup will begin to froth and bubble.

23. the soup would also begin to thicken.

24. continue to simmer the mushroom soup for about 4 to 5 minutes more. the soup will thicken more. stir at intervals.

25. then add 6 tablespoons low fat cream (about 25% to 30% fat) or 3 to 4 tablespoons heavy cream or whipping cream. you can also add 7 to 8 tablespoons of half and half.

26. stir and mix well.

27. add 1 to 2 teaspoons of chopped parsley or coriander leaves or any fresh herbs of your choice.

30. simmer the cream of mushroom soup for 1 to 2 minutes more stirring often

31. lastly, sprinkle 1 to 2 pinches of ground nutmeg powder and stir. nutmeg gives a nice pleasant aroma but can be skipped if you do not have it.

32. switch off the flame and pour the mushroom soup in individual serving bowls. serve the cream of mushroom soup steaming hot garnished with parsley or coriander leaves or croutons or a toasted bread by the side.

what to serve with mushroom soup

  1. you can serve a side of any sandwich or toast –  any kind of stuffed or open toast sandwiches can be made.
  2. crostini or bruschetta also pair well.
  3. a pasta or spaghetti dish can also be served.
  4. a side salad of mix vegetables or cherry tomatoes or potatoes can be made.
  5. a rice-based dish like a pilaf or a side of bread can also be served.

looking for more soup recipes? do check some of my favorite soup recipes. 

this recipe is from the archives and was originally published on 1st jan 2014 . the post has been updated and republished on 12 october 2019.

cream of mushroom soup

Course:side dish,starters
Servings (change the number to scale):3

this cream of mushroom soup is a one-pot quick, easy and tasty cream of mushroom soup recipe.

(1 CUP = 250 ML)

  • 200 to 250 grams button mushrooms or cremini mushrooms or 0.5 pounds button mushrooms
  • 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 (lahsun)
  • 1 tejpatta (indian bay leaf) or bay leaf
  • 1 to 2 pinches ground nutmeg powder or grated nutmeg
  • 1 cup water
  • 1 cup milk whole or full fat – at room temperature
  • 6 tablespoons cream, – low fat, about 25% to 30% fat (i used amul cream).
  • 1 tablespoon whole wheat flour (atta) or all purpose flour (maida)
  • 2 tablespoons butter
  • 1 to 2 teaspoons chopped parsley or coriander leaves (dhania patta) or any fresh soft 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

sauteing onions and garlic

  • melt the butter in a heavy saucepan.
  • add the bay leaf and saute till fragrant for about 2 to 3 seconds.
  • add the finely chopped onions and garlic.
  • saute till the onions soften and become translucent.

cooking mushrooms for mushroom soup

  • add the sliced or chopped mushrooms and saute till the mushrooms start to release water.
  • saute till all the water dries up and the mushrooms become a light golden.
  • add the flour and saute for 3 to 4 minutes stirring often on a low to medium-low flame. the raw aroma of flour should go away.
  • then add freshly crushed black pepper and mix well.

making mushroom soup

  • add water first followed by milk.
  • stir well and season with salt.
  • on a low to medium-low flame let the soup come to gentle simmer first.
  • the mushroom soup would also begin to thicken. stir at intervals.
  • simmer for about 4 to 5 minutes till the soup thickens more.
  • then add the cream and chopped parsley.
  • simmer mushroom soup or 1 to 2 minutes more stirring often.
  • lastly, sprinkle ground nutmeg powder and stir.
  • switch off the flame and pour the soup in individual serving bowls.
  • serve the cream of mushroom soup steaming hot garnished with parsley or coriander.
  1. use fresh milk at room temperature. you can also warm or make the milk hot before adding.
  2. to increase the heat and warmth in the soup, you can add a little extra of black pepper powder. use freshly crushed or powdered black pepper
  3. nutmeg can be skipped.
  4. recipe can be easily scaled to half or double or triple.
  5. instead of button mushrooms you can use baby portabella mushrooms or cremini mushrooms.
Continue Reading
Advertisement

Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

Print

Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

Continue Reading

Trending