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Ceamy Mushroom Soup

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Creamy mushroom soup tastes great in chilled winter and serves as a great appetizer.
Ceamy Mushroom Soup recipe

Total servings: 2-3
Pre-Prep time:
Preperation time: 15 min
Occasion: Any
Cuisine: Pakistani
Effort: Easy
Best for: All
How to serve: Hot


200 gms fresh mushrooms
2 medium sized onions
300 ml milk
2 bay leaves
5-6 peppercorns
4 cloves
2 tbsp butter
1 tbsp refined flour (maida)
1 cup fresh cream
Salt to taste
1 tsp white pepper powder
A pinch nutmeg powder


Clean and wash the mushrooms. Slice four to five pieces. Roughly chop the remaining mushrooms and onions.
Boil milk alongwith bay leaves, peppercorns and cloves. Strain and keep the milk. In a pan melt the butter. Add chopped onions and chopped mushrooms and cook till they are soft.
Add the flour and saute till there is no raw flavour coming from flour, taking care that the flour does not get burnt.
Pour the milk slowly and stir continuously to avoid lumps from forming. Cook for five minutes. Puree the mixture when a little cold.

(Note: Do not puree it to a very thin consistency.)

The soup should have a smooth texture. Bring it to a boil, correct the consistency by adding more milk if required. Add the cream (reserving a little for garnish), salt, pepper powder and nutmeg powder. Stir well, serve hot, garnished with mushroom slices and cream.

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