By Aditi Saraswat
June 30, 2026
Some days, particularly during changing weather, having a full meal is not very appealing, instaed there is a craving for something warm and soothing. This creamy mushroom soup is light on the stomach, rich in taste, and can be prepared with everyday ingredients, making it the perfect meal to enjoy on rainy evenings.
250 g button mushrooms, sliced 1 small onion, finely chopped 4 garlic cloves, chopped 1 tbsp butter 1 tsp olive oil 1 tbsp maida (all-purpose flour) 2 cups vegetable stock ½ cup milk ¼ cup fresh cream ½ tsp black pepper 1 tsp thyme or mixed herbs Salt to taste Chopped parsley for garnish
In a pan, heat butter and olive oil. Sauté the onions until they turn soft, then add garlic and mushrooms to them. Cook until the mushrooms begin to release their moisture and turn brown.
Sprinkle the all-purpose flour over the mushrooms and mix constantly for a minute so that there is no raw taste.
Slowly pour in the vegetable stock while mixing constantly to avoid the formation of any lumps. Add thyme, black pepper, and salt, then let it simmer on low heat for about 10 minutes.
Blend the soup until it turns smooth. If you like a little texture, keep a few cooked mushroom slices before mixing and add them back into the soup.
Now, pour the blended soup into the pan. Add the milk and fresh cream, then cook on low heat for about 3–4 minutes; do not boil.
Pour the prepared mushroom soup into bowls and garnish with parsley and a pinch of black pepper.