Cream of Mushroom Soup

My friends and I recently visited a newly-opened American joint. While everyone ordered non-vegetarian and I called for mushroom soup. Since then it has been my favourite – the velvety texture of mushrooms and the aroma of garlic still lingers. I had to cook it before the start of monsoons because nothing beats a hot pot of soup on a cool rainy day! So here it is…


  • 1 Tbsp Olive Oil (or any cooking oil)
  • 1 Tbsp Unsalted Butter
  • 1 Small White Onion (finely chopped)
  • 3 Garlic Cloves (finely chopped)
  • 10 Button Mushrooms (thinly sliced)
  • 1 Tbsp Oats/Wheat Flour/Maida (finely powdered)
  • 2 Cups Water/Vegetable Stock
  • 1/2 Tsp Pepper Powder
  • 1 Tsp Mixed Herbs (or 1 Dominos oregano sachet)
  • 1/4 Cup Milk
  • Salt to Taste


Prep: 10 minutes
Cooking: 20 minutes

  1. Firstly, in a large pan heat oil and butter to sauté the onion and garlic till onions become translucent.
  2. Then add sliced mushrooms, salt to taste and sauté till the mushrooms turn brown. Add oats flour/wheat flour/ maida. Mix and cook for 1-2 minutes.
  3. Add water/vegetable stock along with pepper powder, mixed herbs and salt as per state. Mix well and keep stirring. Bring to simmer for 5 minutes.
  4. Cool and blend half of the simmered mushroom into the blender (can also puree entire mixture to get a creamy consistency).
  5. Transfer the blended puree back to the pan. Adjust the consistency of the soup with water/vegetable stock.
  6. Then add cream for extra creaminess (you can replace cream with milk if you are diet conscious).
  7. Mix well and simmer for a minute. Do not boil, as cream might curdle.
  8. Stir well making sure the soup has a creamy consistency.