One of those dishes to warm the soul, and of course, the taste is cream of mushroom soup. Its creamy and rich soup makes it perfect as an appetiser or the main course. That's why the soup is almost fixed in many kitchens. And if you are looking for a delicious recipe for cream of mushroom soup, then you're in luck! Finely chop the onion and garlic, saut them until they're translucent, and add lots of fresh mushrooms to release their moisture for this to become fragrant. To have depth, blend different varieties of mushrooms, including cremini and shiitake. Add some flour to the mushrooms; mix until they are coated up, making a roux that will thicken the soup. Gradually whisk in your vegetable or chicken broth. Then continue stirring, and you are done when the soup is completely smooth. Now, your soup has about 15 minutes to simmer before you add the heavy cream, which gives it a nice soft texture. Flavour with salt, pepper, and a little fresh herbs such as thyme for the aroma. Pour over the top of the soup and puree to a smooth finish. Serve over crusty bread or light salad with freshly chopped parsley sprinkled on top, or drizzle truffle oil on the top for a more sophisticated appeal. This is an easy cream of mushroom soup recipe, but it is also replete with umami flavours. Considered surefire to please crowds, it warms up a ready diner.

• 250 gms mushroom
• 200 ml heavy cream
• 2 tbsp butter
• 1 onion
• Black pepper powder
• 2 cloves
• Parsley
• 2 tbsp maida
• As per taste salt

• This warm, comforting soup will be a delight on any table. Rich and velvety in texture, Cream of Mushroom Soup is perfect as an appetizer or as a main course served with crusty bread. Preparation from scratch is simple and very rewarding.
• Here's how you can prepare the delightful bowl of Cream of Mushroom Soup.
• Start by washing and chopping 250 gms of fresh mushrooms into tiny pieces.
• It is very important to use fresh mushrooms if you want to get the best flavour and texture.
• Options can be cremini, button, or even shiitake.
• When your mushrooms are ready, start with your soup foundation.
• Put 2 tablespoons of butter into a large saucepan and melt it over medium heat.
• Add in the finely chopped onion and 2 minced cloves of garlic when the butter is melting in.
• Saut for a couple of minutes until the onions tend to turn transparent, about 3-4 minutes. This step lays down the foundations of the flavours because it sweetly merges the aromatic sweetness of the garlic with that of the onions.
• Add chopped mushrooms to the pot, and cook for about 5-7 minutes with intermittent stirring, until they've surrendered their moisture and are tender.
• Mushrooms tend to shrink while they cook, releasing their savoury flavour into the mix. That is how you can achieve that rather supposedly crucial component of the soup: the slightly caramelized mushrooms add a bit more depth to the dish.
• Once the mushrooms are tender, add 2 tablespoons of all-purpose flour.
• Stir to dissolve the flour thoroughly, thereby providing a thickening agent to your soup.
• Cook the flour for about 2 minutes, continuously stirring it and removing the lumps.
• This would help discard the raw taste of the flour while still making the soup creamy.
• Now, let's add the liquid base. Gradually add 500 ml of vegetable stock while stirring constantly to have a smooth integration of ingredients. Let the mixture boil and thicken the soup.
• Once it boils, let it simmer for 10 minutes. Indeed, its simmering will allow the ingredients to blend flavours instead of tasting dry.
• Add the cream once it is simmering. Let the soup feel luxurious and combine well with 200 ml of fresh cream.
• Season with salt and freshly ground black pepper, use as many as you need and believe me, it's going to make a good flavour. Now continue to cook it for another 5 minutes over low heat so that the flavours can develop without boiling.
• If you want to blend it so it's very smooth, that works also.
• The immersion blender can be used right in the pot or batches in a regular blender.
• Just blend until as smooth as desired, but if you want to have a chunky texture, then blend only half of the soup, or just leave it as is.
• Serve your Cream of Mushroom Soup last. Ladle it up into bowls, and finish with some fresh parsley or coriander leaves to give it colour-pop and some extra freshness on the plate. The finish will pop your presentation but also provide a whisper of herby flavour that will complement the earthiness of the mushrooms.
• Enjoy this homemade recipe of Cream of Mushroom Soup hot, possibly with some toasted bread or a simple salad.
• It is comforting as well as delicious with any meal, and the delectable smell that fills your kitchen will be quite sure to impress your family and friends.
• Rich in flavours and creamy texture, this is one soup that will surely be among those favourites in your culinary repertoire!