Creamy onion mushroom soup | Glutenfreewhisk
My creamy onion and mushroom soup recipe is another satisfying and comforting soup recipe that you have to make this winter season. Soup for me in winter bring that warmth and are light on stomach as during winters one tend to eat more. So, in order to control that replacing a full meal with a soup meal is one of the best ways to control portions.
For a lot of people soups are boiled vegetables in water and that water/ broth with basic salt and pepper is soup. That's not for me. I love my soup to be rich, fibrous that feels like a meal when I want them as meal. On the contrary I love lemon coriander soup but then I will have that before having my meal.
Onion mushroom soup is a very rich soup and is generally made with cream and milk. But in my recipe, I have used fresh homemade oat milk instead of regular dairy milk and I have replaced store bought cream with fresh malai. And this combination gives you the best and creamy mushroom and onion soup recipe that is addictive.
I have added fresh herb and spices in my soup to make it tasty with a refreshing note. Rosemary goes really well with mushrooms so I will suggest that you add it too with other spices mentioned below. Rosemary has a very strong taste and if you add it more then it will ruin the dish as it will give a bitter cold taste with an after-taste lingering on your tongue. Be careful and follow the recipe. Also, I have added pumpkin seeds to make it nutritious with its health benefits and good fats. The natural sweetness that you get after cooking the onions to a point where they are slightly brown to a darker shade is a very important step while making onion soup. It gives a robust flavor and color to the soup that is a key in this recipe.
To my soup I have also added some rice flour to balance the consistency according to my liking. But this step is completely optional. I will recommend if you are using regular toned milk then you should add rice flour to give a good thick consistency. You can keep it optional if you are using thick consistency oats milk.
This winter season indulge in soups and try making at least one of the soup recipes. You can also check my pumpkin soup recipe that has a perfect thick consistency and is delicious meal option especially for a light dinner choice.
INGREDIENTS -
2 red onions, chopped
250 gms button mushroom, chopped
1 medium carrot, chopped
2-3 cloves of garlic, chopped
8-10 rosemary
2 green chillies, slit (optional or as per taste)
1 tbsp oil
salt to taste
2 tsp roasted cumin powder
Half tsp black pepper powder
250 ml oat milk
250-280 ml water
1 tbsp Fresh Malai
1 tbsp Roasted pumpkin seeds
Half tsp crushed cloves
Half tsp nutmeg powder
1 tsp coriander powder
1 tbsp rice flour, lightly roasted
For garnish
1 tsp fresh malai
Dried mint leaves
Rosemary spring
METHOD -
1. Roast pumpkin seeds and set aside. In the same pan lightly roast rice flour and set aside. We are roasting rice flour to remove its after taste. This will happen if you will not lightly toast it and add directly to the soup.
2. In a saucepan add oil. Allow it to heat, then add garlic, onions with a little salt to allow the onions to turn translucent and release its water. Now add rosemary and slit green chilies and cook the onions till light to medium brown. Do not overcook the onions or burn them.
3. Once done add carrots and mushrooms. Cook it all well with some water. Once halfway cooked add all the spices mentioned above like coriander powder, freshly crushed cloves, salt, black pepper powder, roasted cumin powder, nutmeg powder and roasted pumpkin seeds. Let it all cook well and once the water is evaporated. Turn off the heat and allow this mixture to cool.
4. Add a little oat milk to roasted rice flour to make a lump free slurry. Set aside again.
5. Pureé the mushroom and onions mixture with some water once cool and pour it all in the same pan.
6. Add oat milk, water as per the consistency required and the slurry and let it simmer and boil well.
7. Once it has all cooked and reached the desired consistency add the malai, stri well and switch off the heat and cover the soup for a few minutes.
8. Serve warm garnishing with fresh rosemary and dried mint leaves.
Note- Adding green chillies is completely optional. Mine were not spicy so I have added two. You can add them as per taste. Also, as I have mentioned above adding rice flour for thick consistency is also optional.
Check the full recipe on YouTube (Gluten_free_whisk) - Creamy onion mushroom soup recipe
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| Creamy onion & mushroom soup | Glutenfreewhisk |
