Quick Mushroom Oats Soup Recipe – Easy Indian-Style Comfort Food

Last Updated on 6 months ago by Neha Deshmukh

Quick Mushroom Oats Soup Recipe – Easy Indian-Style Comfort Food

Hey everyone! If you’re anything like me, sometimes you just need a hug in a bowl. This Quick Mushroom Oats Soup is exactly that – warm, comforting, and surprisingly easy to whip up. I first made this when I was feeling a little under the weather, and it instantly perked me up. It’s become a family favourite, especially on those chilly evenings! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t your average soup. It’s a lovely blend of earthy mushrooms, subtly spiced with white pepper, and thickened beautifully with quick-cooking oats. It’s ready in under 30 minutes, making it perfect for a weeknight meal. Plus, it’s packed with goodness! It’s a lighter, healthier take on traditional creamy soups, and honestly, it’s just incredibly satisfying.

Ingredients

Here’s what you’ll need to make this delicious soup:

• 2 tbsp olive oil
• 4-6 garlic cloves, minced
• 1 small onion, minced
• 250 gm mushrooms, sliced (about 2 cups)
• 2/3 cup quick cooking oats
• 3 cups water
• 1 stock cube (vegetarian or non-vegetarian)
• 1/2 tsp white pepper powder
• Salt and pepper to taste
• Coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Olive Oil Varieties

You can use any olive oil you like, but I prefer extra virgin for a richer flavour. Regular olive oil works just fine too!

Garlic – Regional Indian Types & Uses

Garlic is a staple in Indian cooking, and we use it a lot! Depending on where you are in India, you’ll find different varieties. I usually use the smaller, more pungent Indian garlic cloves. Don’t be shy with the amount – 4-6 cloves is a good starting point, but feel free to add more if you’re a garlic lover like me!

Mushroom Selection – Button, Shiitake, or Oyster?

Button mushrooms are the most readily available and work beautifully in this soup. But feel free to experiment! Shiitake mushrooms add a lovely umami flavour, and oyster mushrooms have a delicate texture. A mix is great too!

Quick-Cooking Oats – Nutritional Benefits & Alternatives

Quick-cooking oats are the key to getting that lovely creamy texture without needing to simmer for hours. They’re also a fantastic source of fibre. If you only have rolled oats, you can use them, but you’ll need to simmer the soup for longer – about 20-25 minutes – until the oats are tender.

White Pepper Powder – A Unique Spice Profile

White pepper has a more subtle, earthy flavour than black pepper. It adds a warmth without being overpowering. It’s a bit of a specialty spice, but it really elevates this soup.

Stock Cube – Vegetarian vs. Non-Vegetarian Options

You can use either a vegetarian or non-vegetarian stock cube, depending on your preference. Vegetable stock cubes are readily available and work perfectly well. Just check the ingredients if you have dietary restrictions.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in a saucepan over medium heat. Add the minced garlic and sauté until it’s golden and fragrant – about a minute. Be careful not to burn it!
2. Add the minced onion and cook until it’s softened and translucent, another 3-4 minutes.
3. Now, toss in the sliced mushrooms. Sprinkle with a little salt (this helps them release their moisture) and cook until they soften and release their liquid – around 5-7 minutes.
4. Stir in the quick-cooking oats, making sure they’re well coated with the mushroom mixture. Cook for about 5 minutes, stirring occasionally. This toasts the oats slightly and adds a lovely nutty flavour.
5. Pour in the water, crumble in the stock cube, add the white pepper powder, and season with salt and pepper to taste. Bring the soup to a boil.

6. Once boiling, reduce the heat to low and simmer until the soup thickens to your preferred consistency – about 10-15 minutes. Stir occasionally to prevent sticking.

7. Ladle into bowls, garnish generously with fresh coriander leaves, and serve hot!

Expert Tips

• Don’t overcrowd the pan when sautéing the mushrooms. Cook them in batches if necessary to ensure they brown nicely.
• Taste as you go! Adjust the seasoning to your liking.
• For a smoother soup, you can use an immersion blender to partially blend it.

Variations

This soup is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Simply use a vegan stock cube and ensure your olive oil is vegan-friendly.
• Gluten-Free Adaptation: Make sure your oats are certified gluten-free, as oats can sometimes be processed in facilities that also handle wheat.
• Spice Level Adjustment: My friend Priya loves a bit of heat, so she adds a finely chopped green chili or a pinch of red pepper flakes along with the garlic.
• Festival Adaptation: This soup is light and nourishing, making it a great option for a quick meal during fasting periods like Navratri or Janmashtami (depending on your family’s traditions).

Serving Suggestions

This soup is wonderful on its own, but it also pairs well with a side of crusty bread for dipping. A simple salad also makes a lovely accompaniment.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

Is this soup suitable for weight loss?

Absolutely! It’s low in calories and high in fibre, making it a filling and healthy option.

Can I use different types of mushrooms in this recipe?

Yes, definitely! Feel free to experiment with different varieties.

Can I make this soup ahead of time?

You can! The flavours actually develop even more overnight. Just be aware that the oats will absorb some of the liquid, so you might need to add a little extra water when reheating.

What can I substitute for the stock cube?

You can use 3 cups of vegetable or chicken broth instead.

How can I adjust the consistency of the soup?

If you prefer a thinner soup, add more water. For a thicker soup, simmer for longer or add a little more oats.

Is white pepper powder essential, or can I use black pepper?

While white pepper adds a unique flavour, you can absolutely use black pepper if that’s what you have on hand. Just use a little less, as black pepper is more pungent.

Enjoy! I hope this soup brings a little warmth and comfort to your day. Let me know in the comments if you try it and what you think!