Serves: 3–4
Prep Time: 10 mins
Cook Time: 25 mins
🧄 Ingredients
- 250 g fresh mushrooms (button, cremini, or a mix), sliced
- 1 tbsp butter
- 1 tbsp olive oil
- 1 onion, finely chopped
- 3–4 garlic cloves, minced
- 1 tbsp all-purpose flour (maida) or whole wheat flour
- 2 cups vegetable or chicken stock
- ½ cup milk or cream (for richness)
- ¼ tsp pepper powder
- Salt to taste
- Fresh parsley or thyme, chopped (for garnish)
👩🍳 Method
- Sauté the aromatics
Heat butter and olive oil in a pan. Add chopped onions and garlic. Sauté until translucent and fragrant. - Add mushrooms
Add the sliced mushrooms and cook on medium heat until they release water and turn golden brown (about 6–8 minutes). - Thicken it up
Sprinkle flour over the mushrooms and stir continuously for a minute. This helps give the soup a silky texture. - Add stock
Pour in the stock while stirring to avoid lumps. Bring to a gentle boil, then simmer for 10 minutes. - Blend for creaminess
Use a hand blender (or transfer to a mixer) and blend until smooth. - Finish with milk or cream
Return the blended soup to the pot, add milk or cream, salt, and pepper. Simmer for 2–3 minutes. - Serve hot
Pour into bowls and garnish with parsley or thyme. Serve with toasted garlic bread or croutons.
💡 Tips for Extra Richness
- Add a splash of white wine before blending for gourmet flavor.
- Replace milk with fresh cream or cashew cream for a more luxurious, velvety texture.
- For a vegan version, use plant-based milk and olive oil instead of butter.
