Cream of mushroom soup, A soup recipe that is super easy to cook and creamy earthy taste of mushroom makes it really makes mushroom soup a perfect comfort soup for winters.
At our home, we usually prefer clear soups or brothy soups over creamy soups but I still like to serve certain classics the way they were served during the years when we were growing up. Isn’t food traditions or food preference we had during childhood play a major role even if we are grown up enough? I feel it does 🙂 I sometimes cook food just for sheer nostalgia or a memory associated with food.
Cream of mushroom soup, tomato soup, hot n sour soup, sweet corn soup in winters are some of the favourite winter soups in our home. There are so many recipes of making cream of mushroom soup and most of them involve using the cream as an ingredient. But in my cream of mushroom soup recipe, I skip the cream and add macadamia nuts for the creaminess.
For making cream of mushroom soup, I have used a mix of medium portobello mushroom and button mushroom, you can go ahead and use wild mushrooms, shiitake mushroom or any other mushroom variety you like. Since button mushroom and portabello mushroom varieties are easy to find in the market I have used these two in this mushroom soup recipe.
Replacing cream with macadamia nuts does not make it low calorie soup or make much difference in overall fat content. But the type of fat in macadamia nuts is different from the fat in cream. Macadamia nuts are rich in dietary fiber, and a good source of phytosterols such as ß-sitosterol and also, nuts do not contain any dietary cholesterol.
So, if you are looking to make vegan cream of mushroom soup, you can add a mix of any nut milk plus macadamia nuts. Or if you don’t mind dairy in your food like this recipe you can use skim milk plus macadamia nuts in the cream of mushroom soup for extra creaminess.
If you love soups you can try out some other soup recipes from my website Mexican Tortilla Soup, Roasted Tomato Veggie and Quinoa soup , Chunky Roasted Tomato Soup , Tomato and Carrot Soup some of other delicious soup recipes are here under
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It’s a really simple mushroom soup recipe with a lot of flavour that comes from caramelizing mushrooms with butter over slow heat and also lots of celery and white pepper. You can add some extra sharp cheddar cheese if you like to add more flavour in the cream of mushroom soup.
- 200 g mixed mushrooms
- ½ Onion small sliced
- 2 celery sticks chopped
- ⅕ teaspoon thyme dried
- 1 Tbsp Butter/ olive oil
- 2 cups vegetable stock
- 1 cup skim milk
- 50 g Macadamia nuts
- 20 g Sharp Cheddar cheese grated
- Salt to taste
- 1 teaspoon white pepper
- Brush the mushrooms clean, then slice them
- Heat the butter/ olive oil in a large saucepan, add chopped onion, celery and cook for 2-3 minutes.
- Add sliced mushrooms and thyme, cook them over slow medium heat till the edges of mushroom start to turn crisp.
- Pour the vegetable stock into the pan along with macadamia nuts and bring to the boil, turn the heat down and add skim milk boil again and season it with salt and white pepper.
- Allow the content of pan to cool down a bit and then in a blender jar blend everything to a smooth mixture.
- Strain the soup and bring it to boil once again, check for the seasoning and adjust it according to your own taste.
- Ladle the soup into bowls, garnish with sharp cheddar and serve it hot.