By Rajan Bhattacharya
October 5, 2024
This rich and creamy mushroom soup is both comforting and satisfying. Made in one pot, it’s ready in just 30 minutes and perfect for a hearty meal, even on a busy weeknight.
250g mushrooms ⅓ cup finely chopped onions ½ tsp finely chopped garlic 1 bay leaf 1 to 2 pinches ground nutmeg 1 cup water or vegetable stock 1 cup whole milk 6 tbsp light cream or 3 tbsp heavy cream 1 tbsp flour 2 tbsp butter 1 tsp finely chopped parsley Salt and pepper to taste
Melt butter in a heavy saucepan over medium heat. Add bay leaf and sauté for a few seconds until fragrant.
Add onions and garlic, cooking until onions turn soft and translucent.
Add chopped mushrooms and sauté until they release water and turn golden.
Stir in flour and cook for 3 to 4 minutes on low heat. Pour in water, milk, and seasoning. Simmer until the soup thickens.
Add cream and parsley, simmer for another 2 minutes, then serve hot.