A smooth and creamy classic, prepared with white mushrooms and garden-fresh vegetables, gently cooked with garlic and a touch of sweetness. Velvety in texture and delicately flavored, this comforting soup strikes the perfect balance of earthy depth, garlicky richness, and subtle sweetness. It’s a nostalgic take on the familiar version often enjoyed in Indian restaurants.

Ingredients:

• White Mushrooms – 2 cups sliced
• Carrots – 1 small finely chopped
• Green Bellpeppers – 1/4 finely chopped
• Green Onions – 4 to 5 finely chopped tops and bottoms
• Green Chillies – 4 finely chopped
• Garlic – 1 whole bulb finely chopped
• Milk – 2 cups
• Pepper – 1 tsp
• Butter – 1 stick
• Sugar – 1 Tbsp
• Water – 1 cup
• Flour – 2-3 Tbsp
• Curly Parsley – 3 Springs finely chopped
• Salt – to taste

Method:

1. Heat half a stick of butter in a pan. Once melted, add the chopped garlic, the white parts of the green onions, and the green chillies.
2. Sauté until the raw aroma disappears, then add the bell peppers, carrots, and mushrooms along with a pinch of salt. Cook until the vegetables turn soft, then set them aside.
3. In the same pan, melt the remaining butter. Stir in the flour and whisk until the raw smell disappears. Gradually pour in the milk, whisking continuously to prevent lumps.
4. Add water, freshly ground black pepper, and sugar. Bring to a gentle boil, then return the sautéed vegetables to the pan. Adjust the consistency with more water if needed.
5. Finish with the chopped green onion tops and fresh parsley. Serve warm, paired perfectly with garlic bread.