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.