Creamy Mushroom Soup

Ingredients for the soup

Butter 2 tablespoons

Onion chopped 1 nos

Mushrooms 500 gram

Floury potatoes 250 gram

Vegetable stock / broth 1 litre

Fresh cream 250 ml

Salt and pepper powder to taste

Ingredients for garnishing

Butter 1 tablespoon

Thyme leaves a bunch

Mixed mushrooms thinly sliced 100 gram

Salt and pepper to taste

Dried meat slices


For the soup

Slice the mushrooms

Chop the onion and garlic cloves.

Heat butter in a pan, add chopped onion and garlic and saute till translucent.

Add the mushrooms and saute further for a few minutes.

Add the sliced potato pieces and saute for 2 more minutes.

Pour in the vegetable broth/stock and bring to a boil.

Reduce heat and allow to simmer for at least 15 minutes or till the potatoes become tender.

Add the fresh cream, bring to a boil and remove from heat.

Grind all to a fine paste using a stab mixer.

Otherwise you can allow the soup to cool down and mix it in a mixer grinder.

For garnishing.

Heat butter in a pan and fry the thyme leaves and the dry meat and keep aside.

Add the sliced mushrooms to the same pan and saute for a while.

Temper with salt and pepper.

Serve the soup in bowls and garnish the top with sauted mushrooms and fried meat and thyme leaves.

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