Mushroom cream soup

    35 min

    A super-tasty soup, which is perfect for the cold winter months. Mushrooms are simmered in stock, then seasoned with cream and lemon juice. Serve with fresh crusty bread, if desired.

    9 people made this

    Serves: 4 

    • 40g butter
    • 1 onion, finely chopped
    • 300g fresh mushrooms, sliced
    • 2 tablespoons flour
    • 1.25 litres meat stock
    • 1 tablespoon finely chopped parsley
    • cream to taste
    • salt and pepper to taste
    • lemon juice to taste

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Melt butter in a saucepan over medium heat and saute mushrooms and onions. When almost all the liquid has evaporated, dust mushrooms with flour and allow to brown a bit. Add stock and simmer for 20 minutes.
    2. Season soup with cream, parsley, salt, pepper and lemon juice to taste.

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    Reviews in English (1)


    A good, easy and yummy mushroom soup. I was worried about the consistancy of it but it turned out great. n making this I substituted vegie stock for the meat stock making it vegetarian and added a little bit of mozerella and extra pepper.  -  25 Jun 2012  (Review from Allrecipes AU | NZ)