Mushroom Soup


I am a huge mushroom fan, so much so that on my Pinterest, I have a separate board just for mushroom recipes. Yes! 😊


When I saw this recipe on The Dinner Party Collective, created by Francesca, I had to recreate it in my own version. This makes an elegant starter for any party or a good companion for chilled and rained down nights! 

Here is my version!

Mushroom Soup

  • Servings: 2
  • Difficulty: easy
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Kitchen Equipments Required

Chopping board, knife, a sauce pan with lid, a cup and a fork, stirring spoon, hand blender or blender.


Butter – 1 tbsp

Mushrooms – 2 cups chopped. I used a mix of crimini, shitake and oyester. You may use button mushrooms too.

Garlic – 2 cloves, chopped

Onion – 1/4 cup, chopped fine

Corn flour/starch – 1 tbsp

Milk – 1 cup. I used skimmed milk. You may use full fat or heavy cream.

Water – 2 cups. You may use vegetable broth too.

Rosemary – 2 fat pinches, dry

Salt and black pepper to taste


1. Heat butter in the sauce pan. Add garlic and onions to it. Sauté on end in heat for 2-4 minutes till soft and slightly browned.

2. Add chopped mushrooms and rosemary. Stir and sauté on medium flame for about 5 minutes. 

3. Meanwhile dissolve corn flour/starch in 1 cup milk. Make sure there are no lumps.

4. Add this Cornflour mix to the sauce pan. Add 2 cups water and salt and black pepper to taste. Stir. 

5. Bring it to a boil. Lower the flame and simmer for another 5-7 minutes till the soup thickens in the pan.

6. Switch off the flame. Cool it a bit. Blend it to either a fine purée or chunky soup.

7. Pour it back to the pan. Bring it to a boil and switch off. 

The super easy and super tasty earthy Mushroom Soup is ready!

Enjoy a cup of soup with family and friends on a rainy day to warm yourself up.


Do let me know what you think. Your thought matters.

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