Ingredients:

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

• Onion – 1 medium (Pyaz), finely chopped

• Garlic – 4 cloves (Lahsun), minced

• Carrot – 1 small (Gajar), finely chopped

• Celery – 1 stick (optional, adds flavor)

• Olive oil – 2 tbsp (or Butter – 2 tbsp for vegetarian)

• Vegetable stock – 4 cups (use stock cube in hot water if needed)

• Black pepper – 1 tsp (Kali Mirch), freshly ground

• Soy sauce – 1 tsp (optional, for depth)

• Fresh parsley / coriander – 2 tbsp, chopped (for garnish)

• Salt – to taste (Namak)

Optional Creaminess (choose one):

• Fresh cream – ¼ cup (Malai) for vegetarian

• Cashew cream / Coconut cream – ¼ cup for vegan

Method:

1. Sauté base

   • Heat olive oil (or butter) in a pot.

   • Add garlic + onion, sauté until soft.

   • Add carrot (and celery if using), stir fry 2–3 mins.

2. Cook mushrooms

   • Add sliced oyster mushrooms.

   • Sauté until they release water and lightly brown.

3. Simmer

   • Add vegetable stock, soy sauce, salt, and black pepper.

   • Simmer for 12–15 mins on medium heat.

4. Optional blend

   • For a smooth creamy soup: blend half the mixture and return to the pot.

   • For a clear soup: leave it as is with chunky mushroom pieces.

5. Finish

   • Add cream (veg: dairy cream / vegan: cashew cream or coconut cream).

   • Stir well, simmer for 2 mins, then switch off.

6. Serve

   • Garnish with parsley or coriander.

   • Serve hot with garlic bread, soup sticks, or toasted buns

Vegan Notes:

• Replace butter → olive oil / coconut oil

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

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