I want to make Cream of Mushroom soup using only vegetarian ingrediants.?

Question

Please let me know the simplest receipe to make this. Please include only those ingredients which can be easily found in Indian markets.

Answer 1

This is just one recipe I found. You don't need to use the chicken broth, instead you can use vegtable broth, which you can make yourself by simmering chopped carrots and celery and onions (or any other vegtable for that matter) for about two hours. Season to taste with garlic and salt. Using vegtable stock instead of chicken stock is a substitution you can use almost anywhere.

Cream of Mushroom Soup
4 tb Butter
1/4 c Onion; Finely Chopped
1/2 lb Fresh Mushrooms; Fine Chop
1 tb Unbleached Flour
2 c Chicken Broth
1/2 c Heavy Cream
1 x Salt & Pepper; To Taste

Melt the butter in a pot and add the onion and mushrooms. Cook over low
heat for 15 minutes, stirring occasionally. Sprinkle with the flour and
cook for a few minutes more. Slowly add the stock, and heat, stirring,
until it reaches the boiling point. Reduce the heat and simmer for 20
minutes. Stir in the cream and season to taste. Reheat before serving.

COLD MUSHROOM SOUP: Use an additional 1/4 cup of heavy cream and chill.
Adjust the salt and serve in cold soup bowls with chives sprinkled on top.

Answer 2

I've only made it once and from memory is was really easy.
1-2 Onions, chopped
200ml Mushrooms, chopped (the more exotic the stronger/better the taste)
500ml Veg stock
seasoning and herbs
200ml Creme Fresh (french cream) or cooking cream
olive oil

Brown the onions in oil.
Lower the heat add the mushrooms.
After 5 mins add the stock.
Heat up and if wanted liquidise.
Add seasoning and cream as wanted.

The measurements are just guessing. If something doesn't seem right it probably isn't. Work the way you see right.
I think I'll go make it for lunch now.

Answer 3

Cream of Mushroom Soup
4 tb Butter
1/4 c Onion; Finely Chopped
1/2 lb Fresh Mushrooms; Fine Chop
1 tb Unbleached Flour
2 c Chicken Broth
1/2 c Heavy Cream
1 x Salt & Pepper; To Taste

Melt the butter in a pot and add the onion and mushrooms. Cook over low
heat for 15 minutes, stirring occasionally. Sprinkle with the flour and
cook for a few minutes more. Slowly add the stock, and heat, stirring,
until it reaches the boiling point. Reduce the heat and simmer for 20
minutes. Stir in the cream and season to taste. Reheat before serving.

COLD MUSHROOM SOUP: Use an additional 1/4 cup of heavy cream and chill.
Adjust the salt and serve in cold soup bowls with chives sprinkled on top.

Answer 4

Use rise milk instead of milk or cream.

Answer 5

http://www.campbellkitchen.com/RecipeSearch.aspx?searchText=cream%20of%20mushroom%20soup


there are about 1500 reciepes there are both meat and vegetarian.

Answer 6

open a can