A well-loved favorite, both my mom and I love it; pretty easy to make too. The proportions below serve 4
Button Mushrooms (white ones): 200 gm
Medium sized onion: 1
Garlic: 4-6 cloves
Olive oil: 1/2 tsp
Milk: 1 cup
Water: 2 cups
Salt and pepper to taste
Wash the mushrooms under running water taking care to see that all dirt is rinsed off; set aside for water to drain.
Finely slice the onion; peel and grate the garlic. Returning to the mushrooms, halve and then slice them fine.
Put a saucepan /wok on flame, roast the garlic till light brown, add the finely sliced onions, roast until pink, add the finely sliced mushrooms, sprinkle over this 1/2 tsp olive oil, stir. Cook for about 1 min on high flame, reduce flame continue cooking mushrooms until light brown (about 2 mins). Turn off flame, remove half the quantity. In a blender add removed half, add 1 cup milk (brought to room temperature), blend for 1-2 mins. Return to pan/wok, relight gas, add 2 cups of water, stir gently. Allow to come to boil, then reduce heat and simmer for another 2 mins.
Just before serving add salt and pepper.
Ladle into soup bowls ensuring some of the whole pieces go along (my mom and I prefer it that way; you can opt to blend all of the mushroom-onion-garlic). Garnish with grated cheese, paprika (optional). Serve with toasted bread (garlic or otherwise).