Cream of Mushroom Soup | Clear Mushroom Soup | Monsoon ka Mazza | Episode 9 | Sanjeev Kapoor Khazana

Prepare yourself to savour the earthy flavors of mushrooms in 2 delightful soup variations! Enjoy the creamy goodness of Cream of Mushroom Soup or experience the lightness of Clear Mushroom Soup.


Active ingredients

12-16 button mushrooms, cut into quarters
6-8 dried shiitake mushrooms, soaked for 15-20 minutes and sliced
10-15 morel mushrooms, soaked
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon chopped garlic
1 medium onion, carefully sliced
1 teaspoon fresh thyme leaves + for garnishing
1 1/2 tablespoons refined flour (maida).
Salt to taste.
1 1/2 cups milk.
Squashed black peppercorns to taste + for scattering.
3/4 cup fresh cream + for sprinkling.


1. Heat olive oil and butter in a deep non-stick pan. Include garlic sauté till aromatic. Add onions and sauté till it turns translucent.
2. Include thyme leaves and flour, mix well and sauté for a minute.
3. Add button mushrooms, shiitake mushrooms and salt, mix well, cover and cook for 5-6 minutes. Add morel mushrooms with the water and mix well. Add salt and mix.
4. Remove from heat and mix. Add water as required and blend to a smooth puree.
5. Strain the puree in another non-stick pan.
6. Heat the stretched puree, include milk, mix well and cook for 5-6 minutes.
7. Include cream and crushed peppercorns, blend well and simmer for 2 minutes.
8. Drizzle cream, sprinkle crushed peppercorns and serve hot with garlic bread.



3 dried shitake mushrooms.
8-10 button mushrooms, sliced.
1 medium carrot, peeled and cut into 1/2 cm pieces.
1/2 medium onion, quartered.
1 inch celery, cut into 1/2 cm pieces.
10-12 black peppercorns.
1 bay leaf.
2 tsps olive oil.
1 tbsp sliced garlic.
2-3 spring onion bulbs, sliced.
Salt to taste.
Squashed black peppercorns to taste.
2-3 tablespoons sliced spring onion greens + for garnish.


1. Heat a deep nonstick pan. Add shitake mushrooms, carrot, onion, celery, 2 cups water, 3-4 button mushrooms, black peppercorns, bay leaf, and allow to come to a boil.
2. Lower the heat and cook for 15 minutes.
3. Strain the mixture through a great strainer. Chop the shitake mushrooms.
4. Heat olive oil in a nonstick wok. Add garlic and sauté till golden brown.
5. Include spring onion bulbs and sauté for a minute. Add chopped shitake mushrooms, remaining button mushrooms, salt, black peppercorns and sauté for a minute.
6. Include the prepared stock. Adjust flavorings and blend well.
7. As soon as the mixture pertains to a boil, add spring onion greens and mix well.
8. Transfer in a serving bowl, garnish with spring onion greens and serve hot.

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Cream of Mushroom Soup | Clear Mushroom Soup | Monsoon ka Mazza | Episode 9 | Sanjeev Kapoor Khazana

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About the Author: Yvette Cook


  1. Both recipes sound lovely and I’ll definitely try them. I do worry about the amount of grit that dried shiitakes tend to leave behind when you rehydrate them. I’m not sure a regular strainer would be capable of trapping that. It could end up in that delicious mushroom stock you make from them. Would cheesecloth be a better method, or is it not a concern?

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