This creamy mushroom soup with béchamel sauce is like a warm hug in a bowl. The first time I tried it, I didn’t expect it to be this flavourful! My family asked for seconds before I even sat down to eat. I love to refine the dishes that I love making it better and deeper in flavour every time I cook it. I keep making adjustments until I get that umami in my favourite dishes.

I made it on a rainy day, using up leftover mushrooms and a quick homemade veg stock. The result? A thick, creamy, yet light soup that feels just right for dinner. Pair it with toasted bread and it’s a meal on its own!

Health Benefits
Mushrooms are low-calorie and rich in antioxidants. The homemade stock adds minerals from veggies, and the béchamel sauce gives the soup a creamy base without needing too much cream. Great for digestion, light on the stomach, and full of flavour!

Let’s Talk About Ingredients

Mushrooms
Use fresh white or button mushrooms. Clean and chop them finely. They shrink and deepen in flavour as they cook. You can replace with brown mushrooms for a deeper taste.

Butter
Just a little butter is used for flavour. If you want to make it vegan, swap it with olive oil or plant-based butter.

Garlic
Garlic brings out earthy flavours of the mushrooms. Use fresh chopped garlic and fry it just a bit for aroma.

Veg Stock
Homemade veg stock made from mushroom stalks, onion, garlic, celery, leeks, potato, apple, bottle gourd, and carrots adds beautiful flavour. You can use readymade veg stock too.

Milk & Maida (Béchamel Base)
Milk and flour come together to form the silky béchamel sauce. Always add warm milk slowly to avoid lumps. For gluten-free, replace maida with rice flour.

White Pepper & Nutmeg
These spices give warmth and depth. Nutmeg is optional but adds a nice aroma.

Fresh Cream
Only a bit is added at the end to give the soup a rich finish. You can skip or reduce it based on preference.

Detailed Recipe

Video Recipe

Instructions with Photo Guide

Start by heating 1/4 tsp butter in a pan and letting it melt gently.

Add 2 finely chopped garlic cloves

and sauté just for a few seconds till the raw smell goes.

Then add 150 grams of finely chopped mushrooms.

Keep stirring on medium heat until all the moisture evaporates and the mushrooms shrink and turn a deep brown colour.

Now, season it with 1/4 tsp white pepper,

1/4 tsp salt,

and 2 tablespoons of freshly chopped parsley.

Mix well.

Pour in 1/8 cup of vegetable stock

and let it bubble on high heat for a few seconds.

Once done, turn off the heat and transfer to a blender

pulse this mixture in a blender once or twice

just enough to break it down while keeping a coarse texture.

Now for the béchamel sauce, pour 250 ml milk into the same pan,

add 1/2 tsp crushed black pepper,

and let it come to a boil.

Strain this milk and keep it aside.

In the same pan, melt 1 tsp butter

and add 3 tsp maida.

Whisk immediately and cook on low heat till it turns into a thick paste.

Slowly start adding the warm pepper-infused milk in parts,

whisking continuously to get a smooth and lump-free sauce.

keep repeating – add little milk, whisk the mixture

you will get a smooth, silky texture – thats when the bechamel sauce is ready!

Once the base is ready, pour in 1/8 cup milk,

followed by 1/4 tsp salt,

1/8 tsp white pepper,

a pinch of freshly grated nutmeg,

and 1.5 cups of veg stock. Mix well and bring this to a gentle boil on medium heat.

Now add the pulsed mushroom mix into the béchamel sauce.

Stir well

and cook for 2 minutes so all the flavours combine.

If the soup looks too thick, add more veg stock to adjust consistency.

Switch off the flame and finish by mixing in 1.5 tbsp fresh cream.

Give it a final stir and transfer to a serving bowl

garnish with fresh parsley before serving hot.

Expert Tips

• Always chop mushrooms small for better texture
• Don’t skip white pepper – it gives a gentle heat
• Use homemade stock if possible – adds depth
• Add cream only at the end, not during boil
• Keep whisking while adding milk to béchamel to avoid lumps

FAQs

Can I make this soup vegan?
Yes! Use vegan butter or oil, plant-based milk, and skip cream.

Can I store this soup?
You can refrigerate for 1-2 days. Reheat gently. Don’t freeze.

Why is my sauce lumpy?
Always add warm milk slowly while whisking. That’s the key.

Can I use cornflour instead of maida?
Better not. Maida gives smooth texture. But in emergency, use rice flour instead.

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