When it comes to food, Devansh and I have quite a few favorites in common—Kalpesh and I not so much. However, all three of us are crazy about mushrooms. So needless to say when I made this cream of mushroom soup, there was war. Being 3.8 Devansh always has an upper hand. “Nahi!! Maza soup tu nahi pyaycha” (“NO!! Don’t drink my soup”) Devansh declared. While Kalpesh was clicking pic of the soup in one bowl, I had taken another bowl, for Devansh and me to have soup from. But Devansh’s logic is if it’s something he likes then it is all his food. His first reaction to the soup before he tasted it, was not so encouraging however. “Tu soup madhe milk ka ghatla?” (“Why did you put milk in the soup?”) he admonished. You have to add milk in “cream of” soups I explained. “Next time nahi ghal.” (Don’t put next time.”) he chided me before he went on to drink. But after tasting it he liked it, which was not surprising considering it was a mushroom soup.
Devansh has developed a liking for soups in general, and this is the perfect weather to enjoy them. In fact, Devansh liking soups is a real blessing when we’re eating out. Up until now I wasn’t too keen on Devansh eating outside food and would give him his meal before we went out to eat. As a result, Devansh hasn’t cultivated a liking for outside food. He mostly plays with his food and doesn’t eat it in sufficient quantity. This poses a problem if we’re out the whole day. At such times, I order a soup for Devansh and then he shares little bit of whatever it is that I am eating.
Mushrooms are a good source of vitamin D and this is such a fun way of getting your dose of the much needed vitamin. I hope you and your family like this soup as much as mine does.
Cream of Mushroom Soup Recipe
- 1 packet of mushrooms approx. 12 medium sized mushrooms
- 1 medium-sized onion finely chopped
- 5-6 cloves of garlic minced or grated
- 1 bay leaf
- 1/5 th tsp black pepper powder
- 2 tbsp whole wheat flour
- 2 tbsp butter
- 2 cups milk
- 1 cup water
- Salt to taste
- Slice 4-5 mushrooms and finely chop the rest. (Finely chopped mushrooms are not very visible in the soup. I wasn't sure if Devansh would believe it was a mushroom soup if he didn't see mushroom pieces. So I kept a few slices in the soup. The slices also make the soup look visually appealing.)
- Heat a pan, add butter, and then add a bay leaf when the butter melts.
- Add minced or grated garlic, sauté for a few seconds and then add finely chopped onion.
- Sauté till the onion turns translucent and then add the sliced and chopped mushrooms.
- Sauté till the water released by mushrooms evaporates and then add wheat flour.
- Sauté for 2-3 minutes. (As I had mentioned in my cream of spinach soup recipe, you don't want the taste of raw wheat flour in your soup so it's important to sauté it properly.)
- Add milk and water, and bring it to a boil on low-medium flame.
- After the milk comes to a boil, lower the heat and add black pepper powder.(If you're making this soup for grownups, you can add freshly crushed black peppercorns instead of powder.)
- Allow the soup to simmer on low heat for five minutes, add salt, stir once and then turn off heat. (You can garnish the soup by adding cream on top.)