By Aditi Saraswat
April 8, 2026
Mushroom soup is a satisfying, light dinner option that feels filling without being too heavy. This version skips excess use of cream but also gives a rich, earthy flavour, making it perfect for nights when you want to have something simple but also wholesome.
200 g mushrooms (sliced) 1 small onion (chopped) 3 cloves garlic (minced) 1 tbsp olive oil ½ tsp black pepper Salt to taste 2 cups vegetable stock or water ½ cup milk (optional, for light creaminess) 1 tsp mixed herbs 1 tbsp chopped coriander or parsley
In a pan, heat olive oil and add some chopped onions and garlic. Sauté until it turns soft and aromatic, making a light and flavourful base for the soup.
Now, add the sliced mushrooms to this and cook on medium heat until they release moisture and turn soft.
Sprinkle salt, black pepper, and some mixed herbs, and mix everything well so that the spices cover the mushrooms evenly and improve their natural taste.
Pour in the vegetable stock or water as per choice to this base, let it boil gently, then simmer for a few minutes so flavours blend in smoothly.
Mix in the soup partly or fully, depending on your liking, then add a little milk if preferred for a smoother, a bit creamy texture.
Simmer for a short time, adjust seasoning as required, then garnish with fresh coriander or parsley, and serve warm, pairing with a slice of bread.