Creamy Mushroom Soup

Creamy mushroom soup is a simple, but hearty soup, full with the goodness of mushrooms, onions and milk and a tinge of aromatic dried oregano leaves . Paired with toasted bread or croutons, it is a warm comforting soup for cold winter nights!

Soups are a favorite in our house on nights when we need something light and filling.  Most of the time, we tend to make tomato soup or some oriental soup like vegetable noodle soup or manchow soup. Sometimes, when we need something creamy, comforting, filling and bursting with flavors of oregano (reminiscent of a pizza!!), creamy mushroom soup is it.

We love mushrooms in our pizzas(with yeast and without yeast), noodles, pulaos or even in sandwiches or burgers!! You will find mushrooms, a  powerhouse of nutrition (very low in fat, cholesterol free, gluten free, low in sodium but full of important nutrients like vitamin D, potassium, dietary fiber etc.) stocked in our refrigerator all the time.

With a Diwali party to attend to in the night (of course with lots of food!!), I decided that it is best to have a light lunch! So, with fresh mushrooms in the refrigerator and a loaf of bread in the bread box, creamy mushroom soup it was!!

Mushroom soup is so easy to make; just sweat some onions and garlic in butter and oil, saute mushrooms, oregano and flour, blend and make a hearty creamy soup by adding milk and water to the desired consistency. With a dash of pepper and some green chilies, you have a spicy creamy comforting soup to dig into!!

So, the next time you need a soothing, comforting, simple but rich soup with very few ingredients, try Creamy Mushroom Soup!!

Some other soups you can try: Healthy Tomato and Carrot Soup, Beetroot Soup, Red Radish Soup etc.

 

Step-by-step method:

• Heat oil and butter in a deep saucepan or pot.

• Add onions and garlic and sauté for a few minutes till the onions are soft and the raw smell of the garlic is gone.

• Add the slit green chilli and chopped mushrooms and sauté on medium low for a few minutes till the mushrooms are slightly cooked.

• Add the dried oregano and fry for a few seconds.

• Stir in the flour and sauté on medium till it is lightly browned.

• Turn off the heat and let cool slightly.

• Take half of the mushroom mixture in a blender jar. If you want a smooth and creamy soup without chunks or pieces of mushroom and onions in it, blend the whole sauteed mixture into a fine paste. We like chunks of mushrooms in our soup; so I blend only half the mixture.

• Blend with a little water to a fine paste.

• Return the mushroom paste to the pot and add some water after rinsing the blender jar.
• Mix well, adding about ½ cup of water.

• Whisk in the milk and add salt to taste. Bring to a boil.

• At this stage, if you feel the soup is thick, add some water. Dilute with more water till you get the consistency you want.
• Taste for salt and simmer for about 5 to 7 minutes. Sprinkle with black pepper powder; give it a good stir.

• Serve hot creamy mushroom soup, garnished with finely chopped green onions, along with toasted bread or croutons!

• For a totally vegan creamy mushrooms soup, substitute, milk with almond, coconut or soy milk and avoid the butter; use only oil.

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