Soup is widely consumed by different aged group people in our country. It is ready to drink and a way to provide nutrition to the people. But most of the available soups in our country are not up to the mark in their nutritional quality. Introducing nutrient enriched plant materials like mushroom and moringa leaf can be option to improve the nutritional quality in the soup preparation. Therefore, the present research was designed to develop economically convenient mushroom-moringa soup powder and to study its nutritional and sensory quality. Mushroom-moringa soup was developed mainly from corn starch, mushroom, moringa leaf and salt. Proximate analysis and sensory evaluation were performed by standard method. In this study, moisture, ash, protein, fat, fibre, carbohydrate and energy content were 2.93%, 16.05%, 10.85%, 1.46%, 1.12%, 67.59% and 326.9 (Kcal/100g), respectively. According to sensory analysis, the developed product showed higher acceptability among people. On the basis of biochemical and sensory evaluation, it can be recommended that mushroom- moringa soup is rich in protein, ash, fibre and low in fat value which can make the soup as suitable choice for the fulfillment of refreshment.