How to cook mushroom soup?

Annita

Most of all of soups in India I liked soup with mushroom, and on my last day I asked one restaurant manager to give me the recipe. He wrote two lines which i didn't understand, and now I can only remember that wonderful soup...but can't cook it. Please, tell me how to cook it...will be very much thankful...

PRIYA

Bring a litre of milk, minus 3tbs to just under the boil.
Mix together some cornflour (about a dessertspoon) into the reserved 3tbs milk.

Fry chopped fresh mushrooms of your choice, in some butter, adding finely chopped onions and a chopped green chillie. Season with salt and freshly ground black pepper. Stir until cooked and add milk and cornflour mixture to the pan. Stir until thickened. Decorate with chopped coriander.

Simple and yummy.

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jyotirmoy

Simple stuff. Melt butter in a skillet, saute sliced mushrooms in butter. Add some chicken or vegetable stock, bring to simmer. After mushrooms are done reduce heat and remove the mushrooms. Take half a cup of the broth and beat in few egg youlks, add to the broth slowly, bring to simmer, stirring constantly. Add some milk, salt and pepper to taste. Add the mushrooms & serve.

Good luck.

Annita

Thanks a lot PRIYA. One thing surprised me was the usage of milk...I never understood it is cooked with milk. I don't like milk at all. But that soup was my favorite. It is impossible to cook without milk, right??

Anyway, if no other way, I will try with milk since it was really yummi-yummi with chapattis...wow..loved it..

jyotirmoy,

but how to cook broth? Is it the boiled water of chicken???

iwanttogoback

annita

broth means soup - jyoti means the soup you've just made.

PRIYA

The milk makes the soup rich and creamy (I supposed you could call it a Cream of Mushroom soup)

If you're not too fond of milk being used as a stock, Jyotirmoy's soup would be a better option, with less of the milk.

Yes, and the soup would be lovely with roti.

Annita

so it is the soup where one boils the chicken, right?

This broth question had made me confused in India as well. That's why I am asking once again

I understood guys, thank you and sorry for asking many questions on the same topic

I am sure i will enjoy But I don't think I can cook it as well as in India.

PRIYA

If you're making "chicken" soup/broth, yes, that's correct - you'd boil the chicken for the initial broth, to which you'd add all your other flavours, like vegetables - ending up with a delicious chicken broth or soup.

Annita

Good...so i understood finally

PRIYA, in your recipe there are no egg yolks, but in jyotirmoy recipe there are...i think both ways are cooked.

I guess, I will surprise everybody with the soup Will tell you after I cook

Dnyevad..

PRIYA

(Duplicate post - sorry Mods - please remove one!)

No eggs in mine.......but both should be good. I'm sure Jyotirmoy would like to know how his turned out, and mine too

Whichever one you decide to try........ENJOY!

Annita

Thanks PRIYA, surely will let you know.

Believe me, wherever we went with friends, we always ordered mushroom soup first. And one of my friends, from Sudan, liked to eat with lemon. That was also nice taste. Try it once.

Nick-H

A cream-of whatever soup is made with milk (and/or cream, of course!). That's what I'd do with mushrooms, but I like milky, creamy, rich sauces and the like.

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wonderwomanusa

Just to confuse you, here's the recipe for mushroom soup that I always use. If you don't like dairy products, just skip adding the milk or cream.


* Exported from MasterCook *

Cream of Mushroom Soup

Recipe By :NYT - Craig Claiborne
Serving Size : 6 Preparation Time :0:00
Categories : Frozen Dishes Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons butter
1 medium onion -- finely chopped
1/2 pound fresh mushrooms -- finely chopped
3 tablespoons flour
1/2 teaspoon meat concentrate
3 cups beef stock -- or bouillon
1 bay leaf
1/8 teaspoon black pepper -- freshly-ground
1/4 cup light cream

Melt the butter in a heavy pan, add the finely chopped onion and stir over moderate heat until onion is transparent. Add the mushrooms and cook, stirring, another 5 minutes.

Remove the misture from the heat and blend in the flour and meat concentrate. Add the stock slowly, stirring constantly. Add the bay leaf and pepper.

Bring the mixture to a boil, reduce heat and simmer five minutes. Remove the bay leaf adn stir in the cream.

Annita

Yesterday I was so much eager to eat mushroom soup that I cooked finally and ate it But let me tell you one thing: all your recipes helped me BUT since I am fasting now, which mean I don't eat anything from animals, no meat, no butter, no egg, I had to cook it without those materials. So instead of butter I used oil, instead of milk I used more flour in water, I didn't use chicken broth but put carrot and gave some flavor of carrot. So I cooked it...it wasn't what I had had in India...But at least I could make myself satisfied that I had mushroom soup. After Big Lent I will for sure cook with all the necessary ingredients.

I told you I will tell you after i cook...

PRIYA

Annita, you need only use 'chicken' broth if you are making 'chicken' soup.

If you are fasting, could you not make a 'vegetable' broth, frying your mushrooms, in oil, with chopped onion,(?), a bay leaf, a chillie, maybe garlic,(?) and then add this to your 'vegetable' broth? You can also buy some mushroom stock cubes to enhance the flavour, with grated carrot added.