Recipe Of The Week – Rich Mushroom Soup

Mushrooms have the most amount of Vitamin D in a vegetable.  Most of us use a sunscreen (or try to) when we step out in the sun. Did you know that using a sunscreen can block your body from producing natural Vitamin D (80-90%)? Hence, the sunshine Vitamin should be restored in another way (if you use a sunscreen or do not get adequate sun exposure). Fortunate for us Indians, we have mushrooms. They are available everywhere in normal stores to supermarkets. Moreover, mushrooms are affordable, tasty and we can make a variety of dishes out of it – including soup!

Preparation Time – 20 – 30 minutes

Preparation Type – Medium

Ingredients for Mushroom Soup:

  • white button mushrooms – 1/2 kg
  • vegetable stock – 4 cups
  • onion – 1 large
  • garlic cloves – 4 to 6
  • butter – 4 to 6 tablespoons
  • ground pepper – 1 teaspoon
  • sour cream/heavy cream – 2 to 4 tablespoon
  • iodized salt/sea salt – as per taste
  • dried basil and coriander powder – 2 teaspoons
  • olive oil – to garnish


  1. Take the mushrooms, clean them properly (additionally can soak them in warm water and salt). Then dry the individual mushrooms and cut them. For added Vitamin D, you can sun dry them!
  2. Place a large pot over a medium flame. Then add butter and allow to melt. Then add in onion & garlic cloves (finely chopped). Saute for 5 to 7 minutes.
  3. Add the mushrooms and saute for 10 – 15 minutes. Keep stirring in between to prevent the mushrooms from getting burnt.
  4. Then add the vegetable stock, pepper, dried basil & coriander powder (take coriander/kotmir and basil/tulsi leaves, dry them and make a powder) and keep stirring.
  5. Let the contents in the pot come to a boil, cover with a lid if needed.
  6. Once done, switch off the stove and let the pot cool.
  7. After cooling, place the contents in a blender/mixie and make a puree out of it.
  8. You can boil on low flame to serve hot. Then add a drizzle of olive oil and a pinch of dried basil and coriander powder before serving!

Benefits of this soup:

  1. Easy on your gut and light
  2. Ingredients are easily available
  3. Can be eaten in between meal (or anytime)
  4. Is rich in minerals, calcium and most importantly  Vitamin D!





Dr. Aishwarya Rajeev has completed her MDS degree and is currently pursuing her PhD. She is an avid reader and loves to teach and write!

Leave a Reply

Your email address will not be published. Required fields are marked *