mushroom soup recipe | quick mushroom soup | healthy Indian mushroom soup |
by Tarla Dalal
Added to 126 cookbooks
This recipe has been viewed 194700 times
mushroom soup recipe | quick mushroom soup | healthy Indian mushroom soup | with 25 amazing images.
quick mushroom soup is a simple and easy to Indian soup which can be served in less than 20 minutes. Learn how to make healthy Indian mushroom soup.
To make quick mushroom soup, heat the butter in a deep non-stick pan, add the onions and mushrooms and sauté on a medium flame for 1 minute. Add 3 cups of vegetable stock or hot water, mix well and cook on a medium flame for 5 to 6 minutes or till the mushrooms get cooked.
Allow it to cool slightly, use a hand blender and blend to a smooth purée. Add salt, pepper and milk, mix well and bring to a boil.
Serve quick mushroom soup hot with crusty bread.
This wholesome soup requires the mushrooms and onions to be cooked with low fat milk, for a pleasing colour, flavour and texture. A hot bowl of quick mushroom soup made with a healthy vegetable stock is definitely worth the few minutes it takes to make!
Mixing the mushroom purée with low fat milk makes the healthy Indian mushroom soup so thick and creamy that you will hardly notice the absence of cream.
This healthy and satisfying quick mushroom soup has only 63 calories, making it perfect for anyone on a weight loss journey.
Pro tips for quick mushroom soup. 1. Let the mixture cool slightly, then use a hand blender to blend it until smooth. We're using a hand blender because of the large amount of liquid, but you could use a mixer if you prefer. 2. Low-fat milk can help to thicken mushroom soup without making it too heavy. This is because low-fat milk contains more lactose than whole milk. Lactose is a type of sugar that can help to thicken liquids. 1 cup of milk provides 70% of the Recommended Daily Allowance of Calcium. 3. Mushrooms have a unique and earthy flavor that is perfect for soups. Mushrooms have a soft and slightly chewy texture that adds to the body of the soup.
Enjoy mushroom soup recipe | quick mushroom soup | healthy Indian mushroom soup | with step by step photos.
For quick mushroom soup- To make quick mushroom soup, heat the butter in a deep non-stick pan, add the onions and mushrooms and sauté on a medium flame for 1 minute.
- Add 3 cups of vegetable stock or hot water, mix well and cook on a medium flame for 5 to 6 minutes or till the mushrooms get cooked.
- Allow it to cool slightly, use a hand blender and blend to a smooth purée. Add salt, pepper and milk, mix well and bring to a boil. Transfer into the deep non-stick pan, add the salt, pepper and milk, mix well and bring to a boil.
- Serve quick mushroom soup hot with crusty bread.
Mushroom Soup, Quick Mushroom Soup recipe with step by step photos
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like mushroom soup recipe | quick mushroom soup | healthy Indian mushroom soup | see our collection of easy soup recipes and some recipes we love.
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what is mushroom soup made of ? See below image of list of ingredients for mushroom soup.
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Here is the recipe to make homemade veg stock which makes the soup more flavourful and nutritious.
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Heat 2 tsp low-fat butter in a deep non-stick pan. Butter adds a rich and creamy flavor to mushroom soup. This complements well with the earthy flavor of the mushrooms. Butter helps to thicken and smooth out the soup, giving it a velvety texture. Recent research shows that small amounts of butter has positive effects on heart health. So diabetics too can have a small quantity of butter and balance it with other types of fats they consume. A tbsp. of butter fulfils 8% of your day's requirement of vitamin A.
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Add 1/4 cup chopped onions. Onions release a wonderful aroma when cooked, which makes the mushroom soup more inviting. The quercetin in Onions promotes production of HDL (good cholesterol) and lowers total cholesterol in the body. The sulphur in onions act as a blood thinner and prevents blood clotting too.
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Add 2 cups chopped mushrooms (khumbh). Mushrooms have a unique and earthy flavor that is perfect for soups. Mushrooms have a soft and slightly chewy texture that adds to the body of the soup.
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Sauté on a medium flame for 1 minute.
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Add 3 cups of vegetable stock or hot water. For better taste use vegetable stock or if in hurry then use stock cubes. Homemade vegetable stock has a neutral flavour and desirable consistency that make it very versatile. It adds exciting flavours and aroma to the dish it is added to.
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Mix well.
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Cook on a medium flame for 5 to 6 minutes or till the mushrooms get cooked.
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Let the mixture cool slightly, then use a hand blender to blend it until smooth. We're using a hand blender because of the large amount of liquid, but you could use a mixer if you prefer.
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Blend to a smooth purée.
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Add salt to taste. We added 1/2 tsp salt. Salt brings out natural flavours and makes foods more palatable. Too much of it can ruin the food and your health. So, use only the right amount.
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Add freshly ground black pepper to taste.
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Add 1/4 cup low-fat milk , 99.7% fat-free. Low-fat milk can help to thicken mushroom soup without making it too heavy. This is because low-fat milk contains more lactose than whole milk. Lactose is a type of sugar that can help to thicken liquids. 1 cup of milk provides 70% of the Recommended Daily Allowance of Calcium. Milk promotes strong bones.
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Mix well.
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Bring to a boil.
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Serve mushroom soup | quick mushroom soup | healthy Indian mushroom soup | hot with toasted multigrain bread.
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Butter adds a rich and creamy flavor to mushroom soup. This complements well with the earthy flavor of the mushrooms. Butter helps to thicken and smooth out the soup, giving it a velvety texture. Recent research shows that small amounts of butter has positive effects on heart health.
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Add 1/4 cup chopped onions. Onions release a wonderful aroma when cooked, which makes the mushroom soup more inviting. The quercetin in Onions promotes production of HDL (good cholesterol) and lowers total cholesterol in the body. The sulphur in onions act as a blood thinner and prevents blood clotting too.
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Add chopped mushrooms (khumbh). Mushrooms have a unique and earthy flavor that is perfect for soups. Mushrooms have a soft and slightly chewy texture that adds to the body of the soup.
![]()
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Low-fat milk can help to thicken mushroom soup without making it too heavy. This is because low-fat milk contains more lactose than whole milk. Lactose is a type of sugar that can help to thicken liquids. 1 cup of milk provides 70% of the Recommended Daily Allowance of Calcium.
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Let the mixture cool slightly, then use a hand blender to blend it until smooth. We're using a hand blender because of the large amount of liquid, but you could use a mixer if you prefer.
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Mushroom Soup, Quick Mushroom Soup is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest).
- Vitamin C : Vitamin C is a great defence against coughs and colds. Have citrus fruits, lemons, vegetables ( capsicum, broccoli, cabbage). Not all of the vitamin C is lost when vegetables are cooked. Some studies have shown that up to 50% of the vitamin C can be retained, depending on the cooking method and the vegetable. Cook vegetables quickly. The longer vegetables are cooked, the more vitamin C they will lose. 62% of RDA.
- Phosphorus : Phosphorus rich Indian foods works closely with calcium to build bones. Phosphorus rich Indian foods like dairy products ( milk, paneer, curd), nuts, seeds, jowar, bajra, moong, matki, oats, ragi, wheat flour etc. 31% of RDA.
- Vitamin B2 (riboflavin) : Vitamin B2 enables the production of red blood cellsthat contribute to the rise in your energy levels. So have more milk, curds, eggs and green leafy vegetables. 27% of RDA.
- Vitamin B3, Niacin Rich Recipes : Vitamin B3 helps in brain functioning and mental health. Indian foods rich in Vitamin B3 are roasted peanuts, sesame seeds, barley, dalia, almonds, wheat flour, jowar, toovar dal, kabuli chana etc. Also healthy skin formation. 20% of RDA.
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Nutrient values (Abbrv) per serving
| Energy | 63 cal |
| Protein | 2.6 g |
| Carbohydrates | 9.5 g |
| Fiber | 2.4 g |
| Fat | 2 g |
| Cholesterol | 5 mg |
| Sodium | 51 mg |
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