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Cream Of Mushroom Soup Recipe

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This recipe for cream of mushroom soup is by food fusion and made by Iram Malik. I personally love food fusion recipes as they are always easy to make and tried and tested by many people. Here I will also share the bread bowls recipe in which soup is served but you can also buy the ready-made buns from the bakery.

Ingredients Of Cream Of Mushroom Soup

  • Butter 2-3 tbs
  • Onion chopped 1 medium
  • Mushrooms sliced ½ Cup
  • Black pepper powder ½ tsp
  • Vegetable or Chicken stock ¾ Cup or as required
  • Butter 2-3 tbs
  •  All-purpose flour 2-3 tbs
  • Milk 3-4 Cups
  • Water 1 Cup or as required
  • Dried oregano ½ tsp
  • Chicken boiled & cubes 250 gms (optional) 
  • Mushrooms chopped ½ Cup
  • Fresh parsley chopped

For Bread Bowls

  • Instant yeast 2 & ¼ tsp
  • Sugar 1 & ½ tbs
  • Lukewarm water 1 & ¼ Cups
  • Salt 1 tsp
  • Olive oil 2 tbs
  • All-purpose flour sifted 3 Cups
  • Dried oregano ½ tsp
  • Egg white 1

Method Of Cream Of Mushroom Soup

  • In a saucepan, add butter and let it melt.
  • Add onion and sauté until translucent.
  • Add mushrooms and fry for 1-2 minutes.
  • Add black pepper powder, vegetable or chicken stock, mix well and bring it to boil, and cook for 4-5 minutes.
  • Switch off the flame and blend the whole mixture with the help of the blender & set aside.
  • In the pot, add butter and let it melt. Add all-purpose flour and mix well for 2 minutes.
  • Gradually add milk, whisk continuously and cook for 2-3 minutes.
  • Add water and mix well.
  • Add dried oregano, black pepper powder, and mix well.
  • Now add blended mushrooms mixture, chicken, mushrooms, mix well and cook on a medium flame for 5 minutes.
  • Add fresh parsley & serve!

Bread Soup Bowl

  • In a small jug, add instant yeast, sugar, warm water and mix well cover and let it rest for 10 minutes.
  • In the mixing machine, add dissolved yeast mixture, salt, olive oil and mix well.
  • Gradually add all-purpose flour and knead well. Add dried oregano and knead until the dough is formed.
  • Grease hands with oil and knead the dough, cover and let it prove in a warm place for 1 hour or until double in size.
  • Grease hands with oil, knead the dough again and divide into two equal parts and shape each into a round ball.
  • On a baking tray, sprinkle flour and place round ball dough, and slightly cut from the top.
  • Cover and let it rest for 30 minutes or until double in size (warm place).
  • Brush egg white on top and bake in the preheated oven at 180 C for 20-25 minutes.
  • Let the bread cool down and using a knife to cut a circle out of the top of the bowls. Use a spoon to scoop out some of the extra bread so that you have enough room in the bowl for soup and reserve the bread for dipping.

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