Mushroom soup, especially when made with tender white button mushrooms, is a creamy, earthy delight with a soft beige hue and a velvety, spoon-coating consistency. The finely blended mushrooms give it a smooth yet slightly textured mouthfeel, making each sip both comforting and satisfying. Button mushrooms, though mild in flavour, are rich in B vitamins, selenium, antioxidants, and dietary fibre, offering a low-calorie yet nutrient-dense base. This soup captures the wholesome essence of mushrooms—supporting immunity, aiding digestion, and providing plant-based protein—making it not just a warming appetizer but also a nourishing meal option, especially when prepared without cream or oil in whole food, plant-based (WFPB) style.

Ingredients
1 onion, thinly sliced
1 leek, thinly sliced
1 potato, thinly sliced
200 gms button mushrooms, thinly sliced
1 sprig thyme (or any herb of choice)
1 full garlic, minced
2 cups water (or vegetable stock)
1 tsp corn starch slurry
Unrefined salt to taste
1 small bunch coriander leaves
Method
Heat a pan and add the sliced onion
Saute till the onion caramelise
Meanwhile, roast the mushrooms in a saucepan
Add salt and continue to sauté till dry
When the onion caramelises, add leek
Reserve 1 tsp of mushrooms and 1 tsp of onion
Add the remaining mushrooms to the onion
Add garlic and oregano
Cook for a few seconds
Add vegetable stock (or water)
Mix well
Cook for about 15 minutes
Add salt and pepper
Mix well
Add corn slurry and stir well
Let the soup thicken to the desired consistency
Remove from flame
Garnish with the reserved onion and mushroom
Enjoy!