By Shreya Sarpal
May 3, 2026
Mushrooms release their juices as they cook, creating a naturally flavourful base. Blended into a smooth soup with garlic and butter, it turns slightly creamy, warm, and full of taste without being overly heavy.
2 cups sliced mushrooms 1 tbsp butter 4 chopped garlic cloves 1 chopped onion 2 cups water or veg stock 1/2 cup milk or cream 1/2 tsp salt 1/2 tsp black pepper
Melt butter and sauté garlic and onion until soft.
Add mushrooms and cook until they release moisture and slightly brown.
Pour in stock and simmer for 8-10 minutes.
Blend until smooth and return to the pan.
Add milk, salt, and pepper, simmer briefly, and serve warm.