Ingredients:

• Oyster mushrooms – 200g (Dhingri / Mushroom), sliced

• Onion – 1 medium (Pyaz), chopped

• Garlic – 3 cloves (Lahsun), minced

• Butter – 2 tbsp (Makkhan) (use olive oil/coconut oil for vegan)

• All-purpose flour – 1 tbsp (Maida) (for thickening, optional)

• Vegetable/chicken stock – 3 cups (Yakhni / Stock cube in hot water works)

• Fresh cream – ½ cup (Malai) (use cashew cream / coconut cream for vegan)

• Black pepper powder – 1 tsp (Kali Mirch)

• Bay leaf – 1 (Tej Patta) (optional)

• Thyme / oregano – ½ tsp (optional, or mixed herbs)

• Salt – to taste (Namak)

• Fresh parsley / coriander – for garnish

Method:

1. Sauté base

   • Heat butter (or oil) in a pot.

   • Add onion + garlic, sauté until soft.

   • Add mushrooms, cook until they release water and turn slightly golden.

2. Make roux (optional for creaminess)

   • Sprinkle flour, stir for 1 min until absorbed.

   • This helps thicken the soup.

3. Simmer

   • Add stock, bay leaf, herbs, salt, and pepper.

   • Simmer for 10–12 mins. Remove bay leaves.

4. Blend

   • Blend soup with a hand blender (or mixer) until smooth.

   • For chunkier texture: blend half, leave some mushroom pieces as is.

5. Finish

   • Stir in cream (or cashew/coconut cream for vegan).

   • Adjust seasoning.

6. Serve

   • Garnish with parsley/coriander + drizzle of cream.

   • Serve hot with garlic bread, croutons, or toast.

Vegan Notes

• Replace butter → olive oil / coconut oil

• Replace cream → cashew cream (soaked cashews blended with water) or coconut cream

• Stock should be vegetable-based

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