Cream of Mushroom Soup with Bread bowl

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  • Makhan (Butter) 2-3 tbs
  • Pyaz (Onion) chopped 1 medium
  • Mushrooms sliced ½ Cup
  • Kali mirch powder (Black pepper powder) ½ tsp
  • Vegetable or Chicken stock ¾ Cup or as required
  • Makhan (Butter) 2-3 tbs 
  • Maida (All-purpose flour) 2-3 tbs
  • Doodh (Milk) 3-4 Cups
  • Pani (Water) 1 Cup or as required
  • Dried oregano ½ tsp
  • Kali mirch powder (Black pepper powder) ½ tsp
  • Chicken boiled & cubes 250 gms (optional) 
  • Mushrooms chopped ½ Cup
  • Fresh parsley chopped

Bread Soup Bowl

  • Khameer (Instant yeast) 2 & ¼ tsp
  • Cheeni (Sugar) 1 & ½ tbs
  • Neem garam pani (Lukewarm water) 1 & ¼ Cups
  • Namak (Salt) 1 tsp
  • Olive oil 2 tbs
  • Maida (All-purpose flour) sifted 3 Cups
  • Dried oregano ½ tsp
  • Anday ki safeedi (Egg white) 1


In saucepan,add butter and let it melt.

Add onion and sauté until translucent.

Add mushrooms and fry for 1-2 minutes.

Add black pepper powder,vegetable chicken stock,mix well and bring it to boil and cook for 4-5 minutes.

Switch off the flame and blend the whole mixture with the help of the blender & set aside.

In pot,add butter and let it melt. Add all-purpose flour and mix well for 2 minutes.

Gradually add milk,whisk continuously and cook for 2-3 minutes.

Add water and mix well.

Add dried oregano,black pepper powder and mix well.

Now add blended mushrooms mixture,chicken,mushrooms,mix well and cook on medium flame for 5 minutes.

Add fresh parsley & serve!

Bread Soup Bowl

In small jug,add instant yeast,sugar,warm water and mix well,cover and let it rest for 10 minutes.

In mixing machine,add dissolve yeast mixture,salt,olive oil and mix well.

Gradually add all-purpose flour and knead well. Add dried oregano and knead until dough is formed.

Grease hands with oil and knead the dough,cover and let it prove in a warm place for 1 hour or until double in size.

Grease hands with oil,knead dough again and divide into two equal parts and shape each into a round ball.

On baking tray,sprinkle flour and place round ball dough and slightly cut from the top.

Cover and let it rest for 30 minutes or until double in size (warm place).

Brush egg white on top and bake in preheated oven at 180 C for 20-25 minutes.

Let the bread cool down and using a knife to cut a circle out of the top of the bowls.Use a spoon to scoop out some of the extra bread so that you have enough room in the bowl for soup and reserve the bread for dipping.

Recipe By: Hareem Farooqi

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