In a pan, melt a little butter and sauté chopped garlic for a few seconds till fragrant

Add finely chopped mushrooms and cook on medium heat until they shrink and turn golden brown

Mix in white pepper, salt, chopped parsley, and a small amount of vegetable stock

Blend the cooked mushrooms just once or twice to keep the texture slightly chunky

In the same pan, boil milk with crushed black pepper, strain it and keep aside

Melt butter, add maida, and stir well to form a smooth thick paste (roux)

Gradually pour in the strained warm milk while whisking continuously to make a smooth béchamel sauce

Add a little more milk, salt, white pepper, nutmeg, and vegetable stock into the sauce and mix well

Add the mushroom mixture into the sauce, let everything boil together for about 2 minutes

Switch off the heat, stir in fresh cream and mix until well combined

Garnish with fresh parsley and serve the hot creamy soup immediately