Creamy Mushroom Soup Recipe – Garlic & Herb Indian Style

Last Updated on 2 months by Neha Deshmukh

Creamy Mushroom Soup Recipe – Garlic & Herb Indian Style

Hey everyone! There’s just something so comforting about a warm bowl of soup, isn’t there? Especially when the weather turns a little chilly, or you’re just craving something cozy. This creamy mushroom soup is one of my absolute go-to’s. It’s packed with flavour, super easy to make, and has a lovely little Indian-inspired twist with the herbs and spices. I first made this when I was trying to recreate a soup I had at a friend’s place, and honestly, I think mine is even better now!

Why You’ll Love This Recipe

This isn’t your average mushroom soup. It’s rich, creamy, and bursting with the aroma of garlic, herbs, and earthy mushrooms. It’s ready in under 30 minutes, making it perfect for a weeknight meal or a cozy weekend lunch. Plus, the subtle blend of spices gives it a unique flavour that sets it apart. It’s a hug in a bowl, seriously!

Ingredients

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

• 200g mushrooms, sliced
• 1.5 cups milk
• 1 tablespoon flour
• 0.5 cup fresh cream
• 1 teaspoon garlic, minced
• 2 tablespoons onion, finely chopped
• 2 tablespoons butter
• 1 teaspoon oil
• 0.25 teaspoon pepper powder
• 0.5 teaspoon crushed pepper
• 0.5 teaspoon oregano
• 1 teaspoon parsley, chopped

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can really elevate this soup.

• Fresh Cream: Don’t skimp on the fresh cream! It really makes the soup luxuriously creamy. You can use a little less if you prefer, but it won’t be quite as decadent.
• Mushrooms: I love using button mushrooms for this recipe because they’re readily available, but feel free to experiment! Cremini, shiitake, or even a mix of wild mushrooms would be fantastic.
• Herbs: The combination of parsley and oregano is what gives this soup its subtle Indian-inspired flavour. They add a lovely freshness that balances the richness of the cream. You can also add a pinch of dried thyme if you like.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, melt the butter and oil together in a nice, heavy-bottomed pan over medium heat. This prevents sticking and gives a lovely flavour base.
2. Add the minced garlic and chopped onion. Sauté until they turn golden brown and fragrant – about 3-5 minutes. Don’t rush this step; it’s where a lot of the flavour comes from!
3. Now, add the sliced mushrooms and sauté for another 2 minutes. Season with pepper powder and a pinch of salt.
4. Let the mushrooms cook until they release their moisture and then reabsorb it. This concentrates their flavour. Reserve a few of the nicely browned mushrooms for garnish – they look beautiful!
5. Sprinkle in the flour and cook for 1 minute, stirring constantly. This creates a roux, which will help thicken the soup.
6. Gradually add the water and boiled milk while stirring continuously. This is important to prevent lumps!
7. Simmer on low-medium heat for 8-10 minutes, stirring occasionally, until the soup has thickened to your liking.
8. Stir in the crushed pepper, oregano, parsley, and fresh cream. Give it a good mix to combine everything.
9. Serve hot, garnished with the reserved mushrooms and a sprinkle of fresh herbs. Enjoy!

Expert Tips

• For an extra smooth soup, you can use an immersion blender to blend it until silky smooth.
• Don’t overcook the mushrooms, or they’ll become rubbery.
• If the soup is too thick, add a little more milk. If it’s too thin, simmer for a few more minutes.

Variations

This recipe is super versatile! Here are a few ideas to customize it:

• Vegan Adaptation: Swap the butter for plant-based butter and the fresh cream for cashew cream or coconut cream. It’s just as delicious!
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of regular flour.
• Spice Level Adjustments: My friend, Priya, loves a little heat, so she adds a pinch of finely chopped green chilies or Kashmiri chili powder. Feel free to do the same!
• Festival Adaptations: This soup makes a lovely starter for special occasions like Diwali or Christmas. It’s elegant and flavourful.

Serving Suggestions

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

• A crusty loaf of bread for dipping.
• A simple green salad.
• Grilled cheese sandwiches (a classic pairing!).

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just make sure to leave some space in the container for expansion.

FAQs

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

Absolutely! Feel free to experiment with different varieties like cremini, shiitake, or oyster mushrooms. A mix of mushrooms adds a lovely depth of flavour.

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

If the soup is too thick, add a little more milk. If it’s too thin, simmer for a few more minutes to allow it to reduce.

3. What is the best way to store leftover mushroom soup?

Store it in an airtight container in the refrigerator for up to 3 days, or freeze it for longer storage.

4. Can this soup be made ahead of time?

Yes, you can definitely make this soup ahead of time! It actually tastes even better the next day as the flavours meld together.

5. Is it possible to freeze this creamy mushroom soup?

Yes, it is! Just make sure to cool the soup completely before freezing, and leave some space in the container for expansion.