By Aditi Saraswat
January 16, 2026
Mushroom soup is a winter classic that is warm, creamy and comforting. Balanced with creaminess and aromatic seasonings, this soup keeps you warm during cold weather.
250 g button mushrooms, finely sliced 1 tbsp butter 1 tbsp olive oil 1 small onion, finely chopped 4 cloves garlic, minced 1 tbsp all-purpose flour (maida) 2 cups vegetable stock ½ cup fresh cream ½ tsp black pepper Salt, to taste 1 tsp of mixed herbs
In a pan, heat butter and olive oil together. Add the sliced onions and garlic to it. Sauté it lightly until they turn soft and aromatic, but do not brown.
To this base, add sliced mushrooms and cook on medium heat until they begin to release moisture and turn glossy.
Sprinkle all-purpose flour over mushrooms, stir it well, and cook for a minute so that the raw taste goes away and it helps thicken the soup.
Slowly pour the vegetable stock while stirring constantly to avoid the formation of lumps. Let the soup simmer on a low flame until lightly thickened and fragrant.
Add cream, salt, pepper, and herbs from the top and simmer on low heat to let the flavours blend.
Serve hot with a slice of toasted bread, extra cream on the top, and a sprinkle of pepper powder for café-style taste.