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
- Mushroom sliced 500gm
- Butter 2 tbsp.
- Onion thinly chopped 2
- Celery thinly sliced 2 stalk
- Garlic thinly chopped 2 cloves
- Vegetable stock/Chicken stock 4 cup (Check here for homemade vegetable stock)
- Dried oregano 1/4 to 1/2 tsp.
- Pepper powder 1/2 to 3/4 tsp. (adjust according to your spice tolerance)
- Salt to taste
- 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.
- 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.
- Add vegetable stock/chicken stock, dried oregano, pepper and salt and let it boil. Now simmer it for 15 minutes. Switch off flame.
- 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.
- 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.
- Use fresh mushrooms. You can use a variety of mushrooms like white mushroom, button mushroom, portobello mushroom etc.
- Clean the mushrooms well in running water before using it.
- Let the soup cool enough before pureeing it to avoid splashing.
- Add one or two vegetable/chicken bouillon cube for added flavor.
- I served it in ramekins and got 6 servings with the above quantity.