Mushrooms are a great source of many minerals such as selenium, copper, phosphorus and zinc. They are low on calories and high on protein. I love mushrooms, especially in this soup because they work as a great meat replacement!

Ingredients –

  • 4 cups button mushroom chopped really fine,
  • 1 cup onion finely chopped,
  • 2 tsp grated garlic
  • 5-6 strands of fresh/dried rosemary (any other herb will do in case rosemary is not available),
  • 1 cup vegetable stock,
  • 1 tbsp brown rice flour
  • salt and chilli flakes to taste
  • cashew cream as per taste (optional)


  • Mix a bit of salt on the onion and garlic and wait for 2 minutes till their water is released.
  • They can now be sauteed on wok on low flame till translucent/light golden. Splash a bit of water from time to time.
  • Add the chilli flakes in. Keep stirring the onions till light golden.
  • Add the mushrooms, rosemary, and the vegetable stock. Let the mixture cook till mushrooms are half done.
  • Mix a bit of water with the brown rice flour. Ensure it is smooth. Add this to the mushrooms and cook for a few minutes more. you’ll know its done, when the flour thickens a little.
  • Now take a part of this gravy. blend it in a blender and add it back to the soup to further thicken it. Add salt to taste.
  • Creamy mushroom soup is ready:)
  • If you like it extra creamy, feel free to add cashew cream as per your taste.
  • Serve hot!
  • Another variation you could do is to blend the entire mushrooms instead of a part and make it a thick soup with no pieces..
  • Variation no.2 – slice the mushrooms instead of finely chopping. Follow the same method and use it as a gravy with rice, noodles or quinoa.
  • When doing gravy, you could also add other vegetables such as zucchini, broccoli etc.
  • Hope you all enjoy!!!

Contributor: “Sharan for  Mom ” programme