Simple Mushroom Soup

    30 min

    This delicious soup is quick and easy to make. Mushrooms are simmered in a creamy soup base, then topped with toasted bread and grated Cheddar cheese.

    301 people made this

    Serves: 4 

    • 200g chopped fresh mushrooms
    • 1 small onion, chopped
    • 475ml chicken stock
    • 50g butter, melted
    • 3 tablespoons plain flour
    • 350ml milk
    • 125ml double cream
    • salt and pepper to taste
    • 4 slices white bread, toasted
    • 15g softened butter
    • 140g grated mature Cheddar cheese

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large saucepan, combine the mushrooms, onion and chicken stock. Bring to the boil, then simmer covered for 15 minutes over low heat.
    2. Stir together the melted butter and flour to make a paste. Stir the paste into the pan with the vegetables. Increase the heat to medium and gradually stir in the milk. Continue stirring constantly.
    3. When the mixture thickens and begins to boil, stir in the cream. Cook over low heat without boiling for about 10 minutes or until the mushrooms are tender. Season with salt and pepper.
    4. Ladle the soup into bowls and trim pieces of toast to fit the bowls. Butter the toast and place on top of the soup. Sprinkle the cheese over the bread and serve.

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    Reviews in English (66)


    So simple but so tasty! Missed out the cream but didn't add any extra milk as I like my soup thick.  -  13 Feb 2012


    Kids love it takes 30 mins tops I only put 100mls double cream and they didn't want the cheese but yep 10/10 from children nd granddaughter x  -  10 Apr 2017


    I made this with 800g of mixed mushrooms after going out foraging for mushrooms in the woods and I used crème fraishè instead if double cream as I really don't like the taste of double cream and it came out perfect! I increased all quantities to match the amouny of mushrooms i had and i ended up with 2 slow cookers full of it! I have portioned it into containers and frozen it for future use great recipe thank you for sharing  -  12 Aug 2015