Creamy Mushroom Soup
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 250 gm mushroom
  • 1 potato
  • 1 tbsp olive oil
  • 2 bay leaf
  • 4 cloves garlic, minced
  • 1 onion, minced
  • ½ tsp turmeric powder
  • Salt and pepper to taste
  • 300 ml milk
  • 700 ml water
  • 1 stock cube (any seasoning cube)
  • Coriander leaves for garnish
  1. Quarter the mushroom. Peel and cube the potatoes. Wash both well and set aside.
  2. Heat oil in a pressure cooker. Add the bay leaf and fry for a couple of minutes.
  3. Add the garlic and saute till raw smell is gone. Now add the onion and saute till wilted.
  4. Add the mushroom and potatoes and toss well.
  5. Add the turmeric powder sand saute for a couple of minutes.
  6. Add the remaining ingredients and mix well. Pressure cook for one whistle and switch off. Allow the pressure to go by itself.
  7. Open the lid, fish out the bay leaves and discard.
  8. Using a hand blender, pulse the soup till smooth. If you like, leave some bites.
  9. Adjust seasoning and serve warm garnished with coriander leaves.
For vegan version, you can replace the milk with coconut milk - would taste delicious this way too!
Recipe by The Big Sweet Tooth at