Mushroom Soup


  1. Button Mushrooms – 800gms chopped
  2. Oil – 4 Tablespoons
  3. Flour – 4 Tablespoons
  4. Milk – 1 cup
  5. Onions – 2 medium chopped fine
  6. Water or Chicken Stock – 8 cups


Heat oil in a pan. Add the onions and stir. Once they turn translucent, remove from heat, add the flour and while mixing it, return to heat. Stir a couple of times for the flour to cook then add the chopped mushrooms, keeping aside a few for the garnish, and sauté for a minute or so. Add the stock and bring to a boil. Remove from heat, cool and liquidize. Stir in the milk and put back to heat, stirring till it comes to the boil and remove immediately. Serve garnished with chopped mushrooms.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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