Best-Ever Creamy Mushroom Soup

    30 min

    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.

    218 people made this

    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

    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.

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    Reviews & ratings
    Average global rating:

    Reviews in English (166)


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


    Such a good recipe, my only advice would be to go easy on the Thyme, I thought a teaspoon was far too little and being a bloke, put a handfull in!. Essentially I thought I knew better - I bloody well didn't! So, yep, go easy on the Thyme. Other than that you can't go wrong, it's utterly delicious.  -  20 Mar 2017


    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)