Best-Ever Creamy Mushroom Soup

    Best-Ever Creamy Mushroom Soup

    (189)
    67saves
    30min


    192 people made this

    About this recipe: This homemade mushroom soup will rival any store-bought variety. It's rich, creamy and full of flavour. Serve with crusty bread for a substantial lunch or dinner. Feel free to experiment with exotic mushrooms, such as shiitake or oyster.

    Ingredients
    Serves: 4 

    • 450g fresh mushrooms
    • 50g margarine
    • 4 spring onions, thinly sliced
    • 3 cloves garlic, chopped
    • 1 teaspoon chopped fresh thyme
    • 2 tablespoons plain flour
    • 1 litre vegetable stock
    • 250ml single cream
    • salt and pepper to taste
    • 1 sprig fresh thyme leaves
    • 1 tablespoon chopped fresh chives

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Thinly slice the mushroom caps, discarding the stalks.
    2. Melt the butter in a heavy-based pan and cook the spring onions, garlic and thyme, stirring, for 1 minute or until the garlic is golden. Add the mushroom and salt and white pepper. Cook for 3 to 4 minutes or until the mushroom just softens. Add flour and cook, stirring for 1 minute.
    3. Remove from the heat and add the stock, stirring continuously. Return to the heat and bring to the boil, stirring. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.
    4. Whisk the cream into the soup, then reheat gently, stirring. Do not allow the soup to boil. Season to taste with salt and pepper and garnish with the chopped chives and thyme.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (189)

    Reviews in English (186)

    3

    A really quick, easy and tasty soup. Will make it again  -  01 Dec 2011

    by
    207

    I was looking for a simple cream of mushroom soup recipe ... and this is it! I didn't use thyme, and I did use the stalks (don't like to waste). I pureed the stalks in a food processor to make the soup thicker, and sliced the caps (also in processor). A little extra flour to thicken the soup, too.  -  17 Feb 2008  (Review from Allrecipes US | Canada)

    by
    91

    This is the best cream of mushroom soup recipe I have tried on this website. My husband LOVED it and he hates mushrooms. Every time I make this for dinner guests they rave about it. This dish is wonderful in that is tastes fancy, but it really isn't...it's very cheap and easy to make. Only thing I changed was I used shallots rather than onion because I think shallots add a richness that is just perfect for soups. I like that this recipe does not call for you to puree the soup. I like my cream of mushroom soup with big chunks of mushrooms.  -  16 Oct 2007  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate