Easy Creamy Mushroom Soup

It’s autumn season here and the weather is getting chillier now a days… The trees are getting ready to dress up in their most beautiful attire…The foggy mornings and cold breezy wind makes me feel so cozy and a bit lazy:) So it is time for a bowl of hot soup to warm up. Isn’t it a perfect way to enjoy this beautiful weather outside?

I love this easy creamy and tasty mushroom soup. It is a good source of vitamins (vitamin B, vitamin D) and making this soup is really easy. If you like mushrooms, you must try this mushroom soup.

I used a dash of pepper to spice it up and dried oregano to give a wonderful flavor to this creamy soup. My kids were playing outside and they came running to me to check if I am baking a pizza when I added oregano to the soup. Got my point right:) Of course they prefer a pizza over soup:)

You can adjust the spices and herbs to suit your taste preference. I used homemade vegetable stock to make this soup. You can use vegetable/ chicken stock to make it. You have the option of adding vegetable/chicken bouillon cubes for an added flavor. If you don’t prefer a creamy soup, you may omit the final step of pureeing the soup. I strongly recommend that final step of pureeing, you won’t regret it. That makes it really creamy and mushroomy…

Recipe slightly adapted from here

Ingredients:

1. Mushroom sliced 500gm
2. Butter 2 tbsp.
3. Onion thinly chopped 2
4. Celery thinly sliced 2 stalk
5. Garlic thinly chopped 2 cloves
6. Vegetable stock/Chicken stock 4 cup (Check here for homemade vegetable stock)
7. Dried oregano 1/4 to 1/2 tsp.
8. Pepper powder 1/2 to 3/4 tsp. (adjust according to your spice tolerance)
9. Salt to taste

Method:

1. Heat 1 tbsp. of butter in a saucepan/frying pan. Add sliced mushrooms and sauté for about 10 minutes until water oozed out of mushrooms disappeared and mushrooms are well browned. Transfer it to another bowl. Reserve 2 tbsp. of these fried mushrooms to garnish the soup.
   

2. Heat remaining butter in the same pan and saute onion, garlic and celery for few minutes. Add the fried mushrooms and saute for a minute.

3. Add vegetable stock/chicken stock, dried oregano, pepper and salt and let it boil. Now simmer it for 15 minutes. Switch off flame.

4. When the soup is cooled enough, puree it in a mixer/blender in batches. Bring it back to the saucepan/frying pan and heat it until the soup is hot. Serve it in a bowl. Garnish with few fried mushrooms.

Tips:

1. You can adjust the quantity of pepper powder and dried oregano according to your taste preference. I used 1/2 tsp pepper powder and 1/2 tsp dried oregano.
2. Use fresh mushrooms. You can use a variety of mushrooms like white mushroom, button mushroom, portobello mushroom etc.
3. Clean the mushrooms well in running water before using it.
4. Let the soup cool enough before pureeing it to avoid splashing.
5. Add one or two vegetable/chicken bouillon cube for added flavor.
6. I served it in ramekins and got 6 servings with the above quantity.