Method:

1. Heat butter in a pan.Add garlic and saute till golden brown.Add mushroom and saute for few mins.
   
2. Saute till for 2mins.Then add maida and saute for a minute.
   
3. Boil milk in a pan when it starts to boil add sauted mushroom to milk.Keep mixing as it will start to thicken.Keep mixing to avoid lumps.Add pepper powder and oregano.
4. Add fresh cream.Let it boil in low flame.
5. When the soup becomes creamy and slightly thick add chopped spring onions and switch off.

Serve hot!

My Notes:

• Don’t cook in high flame as there are chances for the cream to curdle so just boil in low / medium flame.
• You can even add a tbsp of chopped onion while sauteing garlic.
• Use milk and cream at room temperature.
• Use freshly ground pepper powder for a great flavour.
• For a more richer version add more say 1/4 cup fresh cream and 3/4 cup milk.
• Use full fat milk.
• I used button mushrooms, You can use other variety mushroom too.