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5 from 1 vote

Creamy Mushroom Soup

Course Soups
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Author Rafeeda

Ingredients

  • 250 gm mushroom
  • 1 potato
  • 1 tbsp olive oil
  • 2 bay leaf
  • 4 cloves garlic minced
  • 1 onion minced
  • 1/2 tsp turmeric powder
  • Salt and pepper to taste
  • 300 ml milk
  • 700 ml water
  • 1 stock cube any seasoning cube
  • Coriander leaves for garnish

Instructions

  • Quarter the mushroom. Peel and cube the potatoes. Wash both well and set aside.
  • Heat oil in a pressure cooker. Add the bay leaf and fry for a couple of minutes.
  • Add the garlic and saute till raw smell is gone. Now add the onion and saute till wilted.
  • Add the mushroom and potatoes and toss well.
  • Add the turmeric powder sand saute for a couple of minutes.
  • Add the remaining ingredients and mix well. Pressure cook for one whistle and switch off. Allow the pressure to go by itself.
  • Open the lid, fish out the bay leaves and discard.
  • Using a hand blender, pulse the soup till smooth. If you like, leave some bites.
  • Adjust seasoning and serve warm garnished with coriander leaves.

Notes

For vegan version, you can replace the milk with coconut milk - would taste delicious this way too!