Best Mushroom Soup Recipe | How to make best mushroom Soup at home | Recipe of best mushroom soup with step by step instructions
This gluten free, creamy and best mushroom soup recipe is one of our favorite soup recipes after Beetroot pear soup, and Broccoli, potato and spring onion soup.
The flavors in this recipe compliment one another perfectly. The smooth creamy texture from cashews and oats, and beautiful flavour from rosemary truly makes it perfect for any season.
This easy to make, hearty, creamy, flavorful, umami mushroom soup is comfort in a bowl – just right for a cold winter evening!
This recipe makes enough for two servings. It smells amazing because of herbs infused into this. And what I loved the most is creaminess of the soup that comes from mushrooms and cashews itself.
You may would want to have a look at my other soup recipes on the blog –
Step by step instructions and pictorial presentation to make best mushroom soup recipe
Heat butter and oil in a large pan over low heat until melted. Sauté onion for 2 to 3 minutes until softened.
Cook garlic until fragrant, about 1 minute. Next add cashews and saute for a while.
Stir in mushrooms and saute on high flame. Mix rosemary, add water and milk. Bring it to boil.
After that mix in oats, reduce heat to low-medium, cook for 2 -3 minutes and season with salt, pepper.
Cover and allow to simmer for few minutes, while occasionally stirring, until thickened. Switch off the flame.
Blend it to make a nice chunky or smooth paste. Transfer this to pan again and bring it to rolling boil.
Adjust the consistency by adding more milk & water. Taste the test and season accordingly.
Serve hot with fresh rosemary sprig.
Recipe card 🔽
Best Mushroom Soup Recipe
Ingredients
- Mushrooms 100 grams
- Garlic chopped 3 cloves
- Butter 1 tbsp
- Onion chopped 1 small
- Cashews 1/8 cup
- Fresh rosemary sprig 1
- Dried rosemary 1 tsp
- Salt and pepper to taste
- Water 1/2 cup
- Milk 1/2 cup
- Oats 1 tbsp
Instructions
- Heat butter and oil in a large pan over low heat until melted. Sauté onion for 2 to 3 minutes until softened.
- Cook garlic until fragrant, about 1 minute. Next add cashews and saute for a while.
- Stir in mushrooms and saute on high flame. Mix rosemary, add water and milk. Bring it to boil.
- After that mix in oats, reduce heat to low-medium, cook for 2 -3 minutes and season with salt, pepper.
- Cover and allow to simmer for few minutes, while occasionally stirring, until thickened. Switch off the flame.
- Blend it to make a nice chunky or smooth paste. Transfer this to pan again and bring it to rolling boil.
- Adjust the consistency by adding more milk & water. Taste the test and season accordingly.
- Serve hot with fresh rosemary sprig.
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Lata
It is swinging between heat and rains here and therefore soups are soothing. I love the flavours of earthy mushroom soup and the beautiful images you have here.
Glad you liked it Seema. Thanks.
Love preparation mushroom soup from scratch. Your preparation looks super tempting and thick too. Love the idea of using oats to make the soup thick.
Thanks Mayuri. I have used oats and Cashews both.
This soup looks so creamy. The best part of this dish, you have used oats and cashews in it.
Thanks Amrita.
Wow mushroom soup looks very tempting! Love how simple it is to make, oats and cashews must add silky smoothness to the soup and also make it hearty! Perfect recipe for the winters!
Thanks Priya.