Creamy Mushroom soup

JanaBy Jana    

October 21, 2014

Creamy Mushroom soup 0 5 0

A really simple mushroom soup recipe. I recommend to use wild mushrooms as it will add nice aroma.

  • Prep: 15 mins
  • Cook: 40 mins
  • 15 mins

    40 mins

    55 mins


1Peel off any tough outer skins of the mushroom caps and throw them away, then slice the mushrooms finely. Heat a large saucepan over a medium heat and pour in a splash of olive oil.

2Add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, place a lid on top and sweat gently until softened.

3Spoon 4 tablespoons of mushrooms out of the pan and put to one side. Pour the stock into the pan and bring to the boil. Turn the heat down and simmer for 15 minutes.

4Season with salt and pepper, then whiz with a hand-held blender until smooth. Pour in the cream, bring just back to the boil, then turn off the heat.


600 g mixed mushrooms

olive oil

1 onion, peeled and finely sliced

2 sticks celery, trimmed and finely sliced

3 cloves garlic, peeled and sliced

a few sprigs of fresh leaf parsley, leaves picked and chopped, stalks finely chopped

a few sprigs of fresh thyme, leaves picked

1.5 litres vegetable stock

sea salt

freshly ground black pepper

75 ml single cream


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