Winter – specially the extra cold one that we have been experiencing here in Southern Ontario, Canada – has me craving for some comforting and hot soup. Cream of mushroom soup is one such soup that is easy to make and super yummy. I don’t actually use any cream in this soup. I came up with it a couple of years ago when my parents were visiting us. It was the month of Ramadan and my Dad requested some mushroom soup to break his fast. Knowing that he has high cholesterol, I couldn’t in good conscious serve him something that was just loaded with cholesterol. So I decided to do try it with something that wasn’t going to have so much cholesterol. The result was this yummy soup. It is filling, nutritious and yummy 🙂

Cream of Mushroom Soup

Ingredients:

200 gm white button mushrooms
6-7 baby king oyster mushrooms
3 cups of oyster mushrooms
2-3 cups chicken broth (add more if required – use vegetable stock if you would like a vegetarian version)
1 large onion, sliced
6-8 cloves of garlic
1 tsp dried basil
salt
pepper
400 ml evaporated milk (1 can)
1 tsp brown sugar

Place a little oil in a pot large enough for the soup. Heat the oil and place the onions and saute them until they turn translucent. Now add the mushrooms with the garlic and saute them until they are lightly browned and fragrant. Add all the other ingredients except the milk. Cook covered until mushrooms are soft. Now using an immersion blender, blend the mushrooms until it reaches the texture you would like. If you do not have an immersion blender, transfer all the content into a blender and blend and return it to the pot. Add the milk to the soup and bring to boil. Taste and adjust seasoning if required. Serve hot with your choice of bread.