Wednesday, 4 February 2015

Cream of mushroom

I love soups ,and can have at any time of the day .Especially i prefer soups for Sundays ,usually after a bursting weekend  , gulping down  loads of non veg and desserts.(the part of the world where i stay week starts from Sunday !).Soups are the best as a pre lunch treat for the kids.

My kids are more than  happy at the very sight of soups ,making my woes of cooking a little bit lighter:).We first had this soup at a buffet dinner and S had become a fan of this .When I was on my grocery shopping she picked a tin of mushrooms and was saying "Mom you should try the mushroom soup this time ".
I have used cream for this particular soup to bring out the restaurant taste .If you prefer a lighter version you can substitute with milk but the taste too differs :).You can also try my cauliflower soup 
 as a healthier option .

Now lets start cooking ............


  • 1/2 cup / 110 gms spring  onions
  • 320 ml water 
  • 100ml milk
  • 2 tbsp cream
  • 1 tin /425 gms mushroom
  • salt to taste
  • 2 tbsp oil


  1. Heat oil in a sauce pan .Add chopped spring onions including the green part .
  2. Saute it for 2-3 mints .
  3. Drain the mushrooms and add to the onions ,stir it for a while .
  4. Now add water to it and cover to cook the mushrooms for 3-4 mints .
  5. With the immersion blender blend it to a smooth puree .
  6. Switch on the flame ,add milk to the soup and bring it to a boil.
  7. Switch off the flame and add cream to it and give a nice stir .
  8. Your cream of mushroom is ready  to be served .


  1. For a richer taste you can add a tbsp of butter instead of oil .
  2. I haven't yet tried with fresh mushrooms ,so cant say about that .
  3. If you prefer you can omit the cream. 

.........................HAPPY COOKING

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