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+ servings

Cream of Mushroom Soup

Winters are here, and there is nothing more hearty than a bowl of hot soup. Instead of reaching for a packaged one, try out this recipe that is just as easy to make at home.
Servings: 2


  • 200 gms button mushrooms
  • 1 tsp olive oil
  • 1 tbsp butter
  • 1 medium onion chopped
  • 2 tbsp garlic chopped
  • 1/2 tsp salt
  • 1 bay leaf
  • 2 cups vegetable stock
  • 2 tbsp cornflour
  • 1/2 cup cream
  • 1/8 tsp crushed black pepper
  • 2 tsp lemon juice


  • Clean the mushrooms and slice them. They can be of any shape since they would be pureed later.
  • Heat oil in a saucepan. Add in the butter and let it melt. Add in the bay leaf.
  • Add the garlic and saute for a minute. Add in the onions and saute until they are translucent.
  • Next, add in the mushrooms with the salt and cook until they sweat. It takes a minute or so. Do not brown the mushrooms.
  • Add in a bit of water to stop the cooking. Turn off the heat and cool it a bit. Remove the bay leaf and blend into a smooth paste.
  • Heat the saucepan again and pour in the pureed mushrooms.
  • Add in the stock. Bring to a simmer. Add in a slurry of cornflour mixed in 2 tbsp of water. You can also use cooled stock to make the slurry.
  • Once it begins to thicken, add in the cream. Keep it on simmer, do not boil the soup.
  • Add in the black pepper and the lemon juice. Make sure you don’t boil the soup after adding the lemon juice or it might curdle.
  • The cream of mushroom soup is ready to serve. Garnish with a swirl of cream and crushed black pepper.



  1. If you don’t have vegetable stock readily available, dissolve two cubes of Maggi Super Seasoning in 2 cups of water.