Aromatic Mushroom Soup Indian Recipe (Rich And Exotic Flavors)

A rich tapestry of flavours woven with Indian spices, tender mushrooms, and the comforting warmth of soup – sounds like a gastronomical delight. Welcome to a culinary experience that marries the earthiness of mushrooms with the intricate palette of Indian spices. 

In the world of soups, mushrooms have always been a crowd favorite. But imagine this favorite enriched with the boldness of Indian spices. This Indian-style mushroom soup recipe will make you rethink everything you know about comfort food.

This unique fusion of styles could only achieve the perfect balance of hearty and light, fragrant and satisfying.

Fuelled by authentic Indian ingredients and easy-to-follow steps, this recipe caters to seasoned and kitchen novices alike. Each spoonful is a testament to the magic that happens when you dare to take traditional soup norms and elevate them with a global spin.

So, prepare to simmer, stir, and spice your way to a pot full of aromatic Indian mushroom soup that could rival any restaurant’s secret recipe.

What Is A Mushroom Soup Indian Recipe?

The Indian mushroom soup recipe is a comforting bowl that blends the earthy taste of mushrooms with the richness of Indian spices. This hearty soup begins with sautéing fresh mushrooms and onions, then marries them with spices like turmeric, cumin, and coriander.

The dish is then simmered until the flavors meld together, and finish with a dash of cream for added richness. The result is a warming, aromatic, and deeply satisfying soup, a testament to the versatility and depth of Indian cuisine.

Can You Vary Mushroom Soup With Other Ingredients?

• Type of Mushrooms: Try using different mushrooms, such as cremini, porcini, or a mix. Each variety offers a unique flavor and texture to the soup.
• Spiciness: Adjust the heat level by increasing or decreasing the chili or pepper. You could also add a bit of fresh green chili for an extra kick.
• Vegan/Dairy-Free Version: Replace the cream with coconut milk or cashew cream for a dairy-free or vegan version. These alternatives also add a unique twist to the flavor of the soup.
• Protein Addition: You could add some protein, like shredded chicken, tofu, or chickpeas, to make the soup more filling.
• Vegetable Add-ins: Feel free to add other vegetables, such as bell peppers, peas, or carrots, for added texture and nutrition.

Recipe Directions 

• Prepare the Ingredients: Clean and slice 500 grams of mushrooms. Dice one large onion. Mince 4 cloves of garlic.
• Sauté the Base: Heat 2 tablespoons of oil in a large pot. Add the onions and garlic, and sauté until soft and fragrant.
• Add the Spices: Stir in 1 teaspoon each of ground cumin, coriander, and turmeric. Add a pinch of chili powder for heat.
• Cook the Mushrooms: Add the sliced mushrooms and cook until they release their juices and become tender.
• Add the Liquid: Pour in 4 cups of vegetable stock. Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes.
• Blend the Soup: Once the soup is cooked, use a blender to puree the soup to your desired consistency.
• Final Touches: Return the soup to the pot. Stir in 1 cup of cream (or a dairy-free alternative). Heat through and adjust the seasoning with salt and pepper.
• Serve: Ladle the soup into bowls, garnish with fresh herbs, and serve warm.

Variations, Add-Ons, And Toppings

Variations and Add-Ons

• Protein: For added protein, consider incorporating cooked lentils, shredded chicken, diced tofu, or chickpeas into your soup.
• Vegetables: Add other veggies such as peas, carrots, bell peppers, or spinach for more texture and nutrients.
• Grains: Add cooked grains like quinoa, barley, or rice to make the soup more hearty.

Toppings

• Seeds and Nuts: A sprinkle of roasted pumpkin seeds, sunflower seeds, or crushed almonds adds a delightful crunch.
• Yogurt or Cream: A dollop of plain yogurt or a swirl of cream adds a creamy, tangy note.
• Spice: For heat lovers, sprinkling chili flakes or a drizzle of spicy oil can enhance the soup’s warmth.
• Croutons: Homemade croutons can bring a lovely contrasting texture.
• Cheese: A grated Parmesan or crumbled feta sprinkling could add a nice savory touch.

Can I Make Soup In A Slow Cooker Or The Instant Pot?

Slow Cooker

• Sauté onions, garlic, and spices in a pan over medium heat until fragrant. Add the mushrooms and cook until tender.
• Transfer the sautéed mixture to your slow cooker. Add vegetable stock.
• Cover and cook on low for 6-8 hours or high for 3-4 hours.
• Blend the soup to your desired consistency using an immersion blender or in batches in a regular blender.
• Stir in the cream (or dairy-free alternative) and season to taste. Serve warm.

Instant Pot

• Using the Sauté function, sauté onions, garlic, and spices until fragrant. Add mushrooms and cook until tender.
• Add vegetable stock, secure the lid, and set the pressure release valve to Sealing.
• Cook on high pressure for 10 minutes, then let the pressure release naturally for 10 minutes.
• Release any remaining pressure, then carefully open the lid.
• Blend the soup to your desired consistency using an immersion blender or in batches in a regular blender.
• Stir in the cream (or dairy-free alternative) and season to taste. Serve warm.

Can I Use Store-Bought Broth, Or Should I Make My Own?

You can certainly use store-bought broth in your Indian mushroom soup recipe, saving you some time and effort. Look for a high-quality vegetable broth with low sodium so you can control the salt level of your soup.

However, if you have the time and ingredients on hand, making your vegetable broth can enhance the flavor of your soup. Homemade broth allows you to adjust the flavors to your liking and ensures no additives or preservatives in your soup.

How To Serve?

• Temperature: Mushroom soup is best served hot, straight from the stove. If it cools down, gently reheat it on the stove until it’s warm enough to help.
• Presentation: Use deep bowls to serve the soup. Garnish with a swirl of cream or coconut milk and a sprinkle of freshly chopped herbs like coriander or parsley for color. 
• Accompaniments: Indian mushroom soup pairs wonderfully with a side of crusty bread or naan for dipping. A light side salad can complement the soup well, creating a balanced meal.
• Spice Adjustments: For guests to adjust the soup to their taste, keep some additional spices or condiments on the table. This could include ground black pepper, chili flakes, or extra salt.
• Wine Pairing: If you’re serving the soup as part of a more formal meal and enjoy wine, a light-bodied white wine like Sauvignon Blanc or Pinot Grigio can pair nicely with the earthy flavors of the soup.

Perfect Side Dishes

• Bread: Crusty bread or warm naan are perfect for dipping into the soup and make for a simple yet satisfying side. Garlic bread can also add a flavorful touch.
• Salads: A light, fresh salad can balance the soup’s richness. A simple green salad with a tangy vinaigrette or a cucumber salad with a yogurt dressing could work well.
• Roasted Vegetables: Seasonal roasted vegetables would add a nice contrast in texture and flavor. Think along the lines of roasted Brussels sprouts, carrots, or beetroot.
• Rice: A small serving of steamed basmati rice or a mildly spiced pilaf can pair well with the soup, especially if you want to make the meal more filling.
• Grilled Cheese Sandwich: Consider a classic grilled cheese sandwich for a comforting, indulgent side. It’s a crowd-pleaser and pairs wonderfully with soup.
• Flatbreads: Indian-style flatbreads like roti or paratha can also complement the soup, adding an artistic touch to the meal.

Storage And Make Ahead

• Storage: Store the cooled soup in an airtight container in the refrigerator for up to 4 days.
• Freezing: Indian Mushroom Soup can be frozen for up to 3 months. Cool the soup completely, then transfer it to a freezer-safe container. Leave some space at the top for expansion. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat the soup gently over low heat on the stovetop, stirring occasionally, until heated through. Alternatively, microwave in a microwave-safe bowl, stirring every 30 seconds until heated evenly.
• Make Ahead: To make ahead, prepare the soup as directed but do not add any cream or garnishes. Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 2 days. When ready to serve, reheat the soup on the stovetop, then add the cream and garnishes before serving.

What Can We Do With Leftovers?

• Pasta Sauce: Add some cream or milk to the soup to thin it out, and then use it as a sauce for pasta. It pairs well with whole grain or egg noodles, topped with a sprinkle of parmesan cheese.
• Stir-Fry Base: Use the soup as a vegetable or protein stir-fry base. It adds a great flavor to the stir-fried ingredients.
• Risotto: Use the soup as a base to create a flavorful mushroom risotto. Replace some of the liquid typically used in risotto with the soup to enhance the mushroom flavor.
• Gravy: Thicken the soup with a bit of cornstarch dissolved in cold water and bring it to a simmer on the stovetop. This could be delicious mashed potatoes, roast chicken, or steamed vegetable gravy.
• Casserole: Incorporate the soup into a casserole recipe for added flavor. It would work well in a rice and vegetable or chicken casserole.

Aromatic Mushroom Soup Indian Rrecipe (Rich And Exotic Flavors)

5 from 9 votes

Recipe by Hanna Barnes Course: Soup Recipes

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

150-200

kcal

The mushroom Indian soup is a flavorful and nutritious dish. It offers a balance of flavors, packed with cremini mushrooms, aromatic spices, and a hint of heat. With a creamy texture and a blend of Indian spices, this soup is a satisfying and healthy option that provides a good source of fiber, vitamins, and minerals.

Ingredients

• 2 Tbsp 2 Olive oil

• 1 1 Onion, finely chopped

• 1 1 Carrot, finely chopped

• 2 2 Celery stalks, finely chopped

• 2 large 2 Garlic cloves peeled and smashed

• 1/2 tsp 1/2 Ground turmeric

• 1/4 tsp 1/4 Cayenne pepper (or more to taste)

• 1 tsp 1 Ground cumin

• 1-1/2 1-1/2 Ground cardamom

• 2 2 Bay leaves

• 1 lb 1 Cremini mushrooms roughly chopped

• 4 cups 4 Vegetable or mushroom stock

• 2 Tbsp 2 Finely chopped cilantro (optional)

• 1/2 cup 1/2 Greek yogurt (non-fat)

• 4 4 Kosher salt and fresh black pepper, (to taste)

Step-By-Step Directions

• Heat the olive oil in a large pot or saucepan over medium heat.
• Add the finely chopped onion, carrot, and celery to the pot. Sauté them for about 5 minutes until the vegetables have softened and the onion turns translucent.
• Add the smashed garlic cloves to the pot and cook for another minute, stirring continuously.
• Sprinkle the ground turmeric, cayenne pepper, ground cumin, ground cardamom, and bay leaves into the pot. Stir well to coat the vegetables with the spices and cook for another minute to release their flavors.
• Add the roughly chopped mushrooms to the pot and cook for about 5 minutes or until they have slightly reduced in size and released moisture.
• Pour in the vegetable or mushroom stock, stirring well to combine all the ingredients. Increase the heat and bring the soup to a boil.
• Once the soup is boiling, reduce the heat to low and let it simmer uncovered for about 15 minutes, allowing the flavors to meld together.
• While the soup simmer, you can prepare any optional garnishes or toppings, such as finely chopped cilantro.
• After 15 minutes, remove the pot from the heat and discard the bay leaves.
• You can leave the soup as is for a chunky texture or use an immersion blender or regular blender to blend the soup until smooth and creamy. Using a regular blender, allow the soup to cool slightly before mixing in batches. Be cautious when blending hot liquids, and follow the blender manufacturer’s instructions.
• Return the blended soup to the pot and reheat gently if needed. Taste and adjust the seasoning with kosher salt and fresh black pepper according to your preference.
• To serve, ladle the mushroom soup into bowls. You can swirl in a spoonful of Greek yogurt for added creaminess and sprinkle some finely chopped cilantro on top if desired.
• EQUIPMENT LIST
• Cutting Board
• Knife
• Large Pot
• Wooden Spoon Or Ladle 
• Blender Or Immersion Blender (Optional)
• Strainer (Optional) 
• Bowls Or Soup Cups 
• Garnishing Tools (Optional)

Notes

• Mushroom Variations: While the recipe suggests using cremini mushrooms, you can also experiment with other mushroom varieties like Portobello, white button mushrooms, or even a mix of different types. Each mushroom variety brings its unique flavor and texture to the soup.
• Homemade Stock: If you have the time and ingredients, making your own vegetable or mushroom stock from scratch can enhance the soup’s flavor even further. Simmering vegetable scraps, mushroom trimmings, and aromatic herbs in water for an extended period will yield a rich and flavorful homemade stock. 
• Adjusting Spice Levels: The amount of cayenne pepper mentioned in the recipe provides mild to medium spiciness. Feel free to adjust the amount according to your spice preference. Start with 1/4 teaspoon and gradually increase it to add more heat if desired.
• Optional Cilantro: The recipe mentions finely chopped cilantro as an optional garnish. Cilantro adds freshness and a pop of color to the soup. If you enjoy the taste of cilantro, you can sprinkle some on top before serving. 
• Greek Yogurt: The Greek yogurt mentioned in the recipe can add creaminess to the soup. It also provides a tangy contrast to the spices. If you prefer a vegan version or don’t have Greek yogurt, you can substitute it with coconut milk or a dairy-free yogurt alternative.
• Serving Suggestions: The mushroom soup can be enjoyed as a light meal or a comforting starter. For a heartier meal, you can do it with warm crusty bread, garlic bread, or even a side of rice or quinoa. It pairs well with a fresh salad or roasted vegetables as well.
• Serving Suggestions: The mushroom soup can be enjoyed as a light meal or a comforting starter. For a heartier meal, you can do it with warm crusty bread, garlic bread, or even a side of rice or quinoa. It pairs well with a fresh salad or roasted vegetables as well.

nutrition table 

• Author
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Hanna Barnes

Hanna is a writer at Soup Chick. Yulia's website reignited her passion for crafting affordable, veggie-packed soups. She is certified by the Auguste Escoffier School of Culinary Arts and has expertise in healthy, baking, and vegan cuisine. With years of food blogging and collaborating with chefs, she offers a range of recipes on Soup Chick, from classic broths to the heavenly slow cooker chicken tortilla soup. Join her in creating flavorsome, wholesome soups in your kitchen!

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