Heat butter in a heavy bottomed pan. add chopped garlic and saute for a minute. Then add chopped onions and fry them for two-three minutes. Add chopped mushrooms and saute for a minute. Then add corn starch to it. For healthy version you can replace corn starch with atta flour. Saute for two minutes.
Then add vegetable stock or water. Then add milk. Add salt to taste. Cook till the mixture starts boiling – stirring occasionally. Add nutmeg powder and black pepper powder.
Mushroom soup is almost ready. Now add fresh cream and mix well. Switch off the gas. Taste and adjust salt if needed.
Cream of mushroom soup is ready. Serve hot soup garnished with chopped parsley or coriander leaves.
If you want healthier version of soup, you can skip adding fresh cream. Soup tastes great without cream as well.
Recipe Notes
Adding freshly scraped nutmeg and freshly crushed black pepper gives great flavor to the soup.