Next, add the garlic and cook for about 30 seconds.
Add the mushrooms, salt, and pepper powder, and saute.
The mushroom starts to release water, so saute until softened and cooked through.
Sprinkle the flour and toss for 1 minute.
Now pour the stock, and milk and bring to a boil over high heat.
Then simmer for 6-7 minutes.
Turn off the heat and allow the mixture to cool a bit.
Carefully transfer the whole mixture to a blender jar and blend to get a creamy texture.
Now pour this soup into the pan and bring it to a simmer again for 1-2 minutes.
Serve hot with some breadsticks or even with a few croutons.
Notes
This mushroom soup will thicken after turning off the heat. So keep the consistency as required. If it gets thickened then add more stock and give it a quick reheat.