Creamy Mushroom Soup Recipe – Nutmeg & Indian Bay Leaf Flavors

Last Updated on 4 months by Neha Deshmukh

Creamy Mushroom Soup Recipe – Nutmeg & Indian Bay Leaf Flavors

Hey everyone! There’s just something so comforting about a warm bowl of soup, isn’t there? Especially when the weather turns chilly. This creamy mushroom soup is one of my absolute favorites – it’s rich, flavorful, and surprisingly easy to make. I first made this for a cozy winter dinner with friends, and it was a huge hit! The secret? A touch of Indian spice with the tej patta (bay leaf) and a warming hint of nutmeg. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average mushroom soup. We’re taking classic comfort food and giving it a little Indian twist. It’s creamy, earthy, and packed with flavor. Plus, it comes together in under 30 minutes – perfect for a weeknight meal or a relaxing weekend lunch. You’ll love how the nutmeg and bay leaf elevate the simple mushroom flavor to something truly special.

Ingredients

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

• 200-250 grams button mushrooms
• 1 cup finely chopped onions
• 1 teaspoon finely chopped garlic
• 1 piece tej patta (Indian bay leaf)
• 1-2 pinches ground nutmeg
• 1 cup water or vegetable stock
• 1 cup whole milk
• 6 tablespoons light cream
• 1 tablespoon whole wheat flour
• 2 tablespoons butter
• 1 tablespoon chopped parsley
• As required freshly crushed black pepper
• As required salt

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavor:

• Tej Patta (Indian Bay Leaf): This isn’t the same as regular bay leaf! Tej patta has a slightly sweeter, more cinnamon-like aroma. It adds a beautiful depth of flavor to the soup. If you can’t find it, you can use a regular bay leaf, but the flavor will be a little different.
• Whole Wheat Flour: I prefer using whole wheat flour for a slightly nutty flavor and added texture. You can absolutely use all-purpose flour if that’s what you have on hand.
• Nutmeg: Oh, nutmeg! This spice has a warm, slightly sweet flavor that pairs beautifully with mushrooms. It originally came from the Banda Islands in Indonesia, and has been prized for centuries. A little goes a long way, so don’t overdo it!
• Mushrooms: Button mushrooms are great for this recipe because they’re readily available and have a mild flavor. But feel free to experiment! Cremini, shiitake, or a mix of wild mushrooms would all be fantastic.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prep ingredients: First things first, let’s get everything chopped and ready to go. Rinse and chop your mushrooms, onions, and garlic. Have your herbs ready too.
2. Sauté base: Melt the butter in a nice, heavy-bottomed pan over medium heat. Add the tej patta and let it sizzle for a moment to release its fragrance. Then, add the onions and garlic and cook until the onions soften and turn translucent – about 5-7 minutes.
3. Cook mushrooms: Now, add the mushrooms to the pan and sauté until they release their water and start to brown. This usually takes around 8-10 minutes. Don’t rush this step – browning the mushrooms develops a lot of flavor!
4. Make roux: Sprinkle the flour over the mushrooms and cook for 2-3 minutes, stirring constantly. This creates a roux, which will help thicken the soup. Add a generous grind of black pepper and mix well.
5. Add liquids: Slowly pour in the water or vegetable stock and milk, stirring constantly to prevent lumps from forming. Bring the soup to a simmer and cook until it thickens – about 5-7 minutes.
6. Finish with cream: Stir in the cream, chopped parsley, and nutmeg. Simmer for another 2 minutes, allowing the flavors to meld together. Taste and adjust seasoning with salt and pepper as needed.
7. Serve: Ladle the soup into bowls, garnish with a sprinkle of fresh parsley, and serve hot. It’s amazing with a crusty piece of bread for dipping!

Expert Tips

• Don’t overcrowd the pan when sautéing the mushrooms. If you have a lot of mushrooms, cook them in batches to ensure they brown properly.
• For a smoother soup, you can use an immersion blender to blend it until creamy. Be careful when blending hot liquids!
• If the soup is too thick, add a little more milk or stock. If it’s too thin, simmer it for a few more minutes to allow it to reduce.

Variations

Want to customize this soup? Here are a few ideas:

• Vegan Adaptation: Swap the butter for olive oil or vegan butter, use plant-based milk and cream, and ensure your stock is vegetable-based. My friend, Priya, swears by using cashew cream for extra richness!
• Gluten-Free Adaptation: Simply use a gluten-free flour blend instead of whole wheat flour.
• Spice Level Adjustment: Add a pinch of chili flakes for a little heat. My family loves a bit of a kick!
• Festival Adaptations: This soup is perfect for Christmas or the Winter Solstice. Serve it as a starter before a festive meal.

Serving Suggestions

This creamy mushroom soup is delicious on its own, but here are a few ideas for serving it:

• With a side of crusty bread for dipping.
• With a simple green salad.
• As a starter for a more elaborate meal.
• Paired with a grilled cheese sandwich – a classic combo!

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. You can also freeze the soup for up to 2 months.

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, oyster, or a mix of wild mushrooms.

2. What is Tej Patta and can I substitute it?

Tej patta is Indian bay leaf, with a warmer, sweeter aroma. If you can’t find it, a regular bay leaf will work, but the flavor won’t be quite the same.

3. Can this soup be made ahead of time?

Yes! You can make the soup a day or two in advance and store it in the refrigerator. The flavors will actually develop even more over time.

4. How can I adjust the thickness of the soup?

Add more milk or stock to thin it out, or simmer it for longer to thicken it.

5. Is it possible to make this soup without using cream?

Yes, you can omit the cream, but the soup won’t be as rich and creamy. You can try adding a tablespoon of butter or a splash of milk for extra richness.

6. What kind of bread pairs best with this creamy mushroom soup?

A crusty baguette, sourdough, or whole wheat bread are all excellent choices.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you try it and how it turns out!