Creamy Mushroom Soup Recipe – Easy Indian-Style Comfort Food

Last Updated on 2 months by Neha Deshmukh

Creamy Mushroom Soup Recipe – Easy Indian-Style Comfort Food

Hey everyone! There’s just something so comforting about a warm bowl of soup, isn’t there? Especially on a chilly evening. This creamy mushroom soup is a family favourite – it’s incredibly easy to make, packed with flavour, and feels like a warm hug in a bowl. I first made this when I was craving something simple yet satisfying, and it’s been a go-to ever since!

Why You’ll Love This Recipe

This isn’t your average mushroom soup. We’re giving it a little Indian twist with the use of ginger and bay leaf, which adds a beautiful depth of flavour. It’s unbelievably creamy, surprisingly quick to whip up, and perfect for a weeknight dinner or a cozy weekend lunch. Plus, it’s easily adaptable to suit your preferences – vegan, gluten-free, or a little bit spicy, you name it!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 7-8 White button Mushrooms
• 1 Onion
• 4 Garlic pods
• 1 Bay leaf
• 1 small piece Ginger
• 2 tsp Butter
• Salt to taste
• Pepper powder to taste
• 0.5 cup Milk
• 1 tbsp Fresh Cream (optional)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference:

• Butter is key: Don’t skimp on the butter! It really adds to the richness and flavour of the soup. About 15-20 grams should do the trick.
• Mushroom Magic: While I love using white button mushrooms (they’re readily available and affordable), you can absolutely experiment. Cremini, shiitake, or a mix of wild mushrooms will all add a lovely complexity.
• Bay Leaf & Ginger – Flavour Boosters: The bay leaf and ginger aren’t just there for show. They infuse the soup with a subtle warmth and aroma that’s just chef’s kiss. Don’t forget to remove them before blending!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, give those mushrooms a good wash and slice them up. Roughly chop the onion and peel the garlic cloves.
2. Now, heat the butter in a non-stick pan over medium heat. Add the bay leaf, garlic, and ginger, along with the chopped onion. Sauté until the onions turn a beautiful golden brown – this usually takes about 5-7 minutes.
3. Time for the mushrooms! Add the sliced mushrooms to the pan and sauté for another 2 minutes, until they start to soften.
4. Pour in 1.5 cups (about 350ml) of water. Bring it to a simmer, then cook for 8-10 minutes, or until the mushrooms are nice and tender.
5. Turn off the heat and carefully remove the ginger piece and bay leaf. Don’t forget – we don’t want those in our creamy soup! Keep that lovely cooking liquid – it’s full of flavour.
6. Now for the magic! Blend the mushrooms, garlic, and onions with the milk until you get a super smooth paste. An immersion blender works great for this, or you can carefully transfer everything to a regular blender.
7. Pour the blended mixture back into the pan. Add the reserved cooking liquid and, if needed, add a little extra water to adjust the consistency to your liking.
8. Bring the soup to a gentle boil, then immediately remove it from the heat. We don’t want it to scorch!
9. Stir in salt and pepper to taste. And if you’re feeling fancy (and I usually am!), swirl in a tablespoon of fresh cream before serving.

Expert Tips

• Don’t Overcook: Overcooked mushrooms can get rubbery, so keep a close eye on them.
• Smooth Operator: For an extra silky-smooth soup, strain the blended mixture through a fine-mesh sieve before returning it to the pan.
• Taste as You Go: Seasoning is key! Taste the soup throughout the cooking process and adjust the salt and pepper as needed.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the butter for a plant-based butter alternative and use your favourite plant-based milk (almond, soy, or oat milk all work well).
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the labels of your ingredients to be sure.
• Spice Level: My friend, Priya, loves adding a tiny pinch of chili flakes for a little kick. It’s delicious!
• Festival Adaptations: This soup makes a lovely starter for special occasions like Diwali or Christmas. It’s light yet flavourful, and always a crowd-pleaser.

Serving Suggestions

This creamy mushroom soup is fantastic on its own, but it also pairs beautifully with:

• Crusty bread for dipping
• A side salad
• Grilled cheese sandwiches (a classic!)
• A sprinkle of fresh herbs like parsley or chives

Storage Instructions

Got leftovers? No problem!

• Refrigerate: Store the soup in an airtight container in the refrigerator for up to 3 days.
• Freeze: You can freeze this soup for up to 2 months. Just make sure to leave some space in the container as it will expand when frozen.

FAQs

Let’s answer some common questions:

1. Can I use different types of mushrooms in this soup?

Absolutely! Feel free to experiment with cremini, shiitake, or a mix of wild mushrooms. Each type will add a unique flavour profile.

2. How can I make the soup thicker or thinner?

For a thicker soup, blend in a cooked potato or a tablespoon of cornstarch mixed with a little water. For a thinner soup, simply add more water or milk.

3. Can this soup be made ahead of time?

Yes, you can definitely make this soup a day or two in advance. The flavours will actually develop even more!

4. Is it possible to freeze this mushroom soup?

Yes, it is! Just be aware that the texture might change slightly after freezing and thawing.

5. What is the best way to reheat the soup without affecting the texture?

Reheat the soup gently over low heat, stirring occasionally. Avoid boiling it, as this can make it separate.

Enjoy! I hope you love this creamy mushroom soup as much as my family does. Let me know in the comments how it turns out for you!