Winter Dinner: How to make creamy Garlic Mushroom Soup at home

2 cups button mushrooms, 1 tbsp butter, 1 tbsp olive oil, 8–10 garlic cloves, 1 small onion, 1 tbsp all-purpose flour, 2 ½ cups vegetable stock, ½ cup milk, salt to taste, ½ tsp black pepper powder, ½ tsp mixed herbs, 1 tbsp fresh cream, and chopped coriander leaves

Wash and chop onion, garlic, and mushrooms. Set them aside.

Heat butter and olive oil in a saucepan and add garlic and sauté on low flame until fragrant. Make sure the cloves are not burnt in the process.

Add chopped onions and cook until translucent. Next, add mushrooms and sauté until they release moisture and turn slightly golden.

Now, add flour, mix well, and cook for 1 minute or until the raw smell disappears.

Pour in vegetable stock, season with salt, pepper, and herbs. Simmer for 8–10 minutes.

Cool down the mixture and blend into a smooth puree.

Simmer in the same saucepan for 5-6 minutes, add milk and adjust seasoning. Garnish with cream and coriander leaves and serve with garlic bread or toast.

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