Comments on: Creamy Mushroom Soup

By: I

Fri, 02 Aug 2013 03:48:18 +0000

can you please make a video/recipe showing how to make homemade chicken soup!???? please….please…

By: geets

geets — Sat, 08 Dec 2012 13:31:43 +0000

i am going to make it now…………..

By: hetal

hetal — Mon, 06 Aug 2012 20:43:39 +0000

In reply to Krithika Anand. Hi Krithika, We have not tried this particular recipe with corn but it should work. You could boil the corn in the broth or pre-boil it. We have a recipe for Creamy Corn Soup (Indo Chinese style) in which we use canned Cream Style Corn. It works really good.

By: Krithika Anand

Krithika Anand — Mon, 30 Jul 2012 00:01:44 +0000

Wonderful soup…so hearty…I did use a couple of ingredients differently…I used the Maggi Buillion cube and diluted it in water instead of vegetable stock because I didn’t have any 🙂 Also, I added a dash of milk rather than Half&Half…it turned out wonderfully buttery and hearty! I cooked my mushrooms for longer than you guys…I browned most of them…good job you guys! I have a feeling that I can substitute mushrooms with sweet corn and it’ll turn out as well…how do you think the corn should be cooked? Just boil and then use in the broth?

By: hetal

hetal — Tue, 15 May 2012 00:06:42 +0000

In reply to Anu. Hi Anu, A traditional flour/oil mixture used for thickening purposes uses white flour. Though whole wheat flour can be used, the texture of the end product won't be as silky smooth and the color may be more beige. In this case, the mushroom soup is already a beige color and a little on the rustic side. You should be able to get away with it.