I’m the sort of person who can tuck into soups all-year round. Mumbai’s perennial summer, barring the two months of pleasant weather that we like to call winter, has never been a deterrent. Growing up, my Amma didn’t care much for soup, she would often equate it to drinking water. “What is soup? It’s not food,” she would say in her heavily accented Hindi. Later, in school, I learned that you “eat” soup and not drink it and had plenty of counter-arguments ready for anyone wielding the soup-is-just-water theory once I started cooking. Case in point – this Cream of Mushroom Soup. To be clear, there’s no cream in there, at all! In fact, this is a dairy-free version, but is still creamy because of the texture.
How did I manage this without even a roux? Well, I have a ruse instead! * Insert some cheeky emoji * A small potato does the trick here instead of any cream or roux. It thickens and gives flavour unlike what any amount of cornflour / starch would. I wanted this Cream of Mushroom Soup to be a back-pocket recipe, something you can make effortlessly with basic pantry ingredients and that other mainstay of Indian cooking, a pressure cooker. You can whip this up really quickly and freeze half of it for later. A bunch of mixed mushrooms would be great, but you’ll notice that I chose button mushrooms, because you can find them everywhere. But hey, feel free to experiment with a mix of dried shitake or even Portobello mushrooms if you can find them. Trust me, one bite of this soup will make you want to support me settle the soup is a meal debate!