Rich and creamy mushroom soup

    1 hour 35 min

    The secret to this rich soup is to cook the mushrooms slowly on low heat slow for at least 15 minutes. This will give the soup a much richer colour and flavour. This is one of my favourite soups of all time.

    163 people made this

    Serves: 6 

    • 60g unsalted butter
    • 2 pounds sliced fresh mushrooms
    • 1 pinch salt
    • 1 sweet onion, diced
    • 1 1/2 tablespoons plain flour
    • 6 sprigs fresh thyme
    • 2 cloves garlic, peeled
    • 950ml chicken stock
    • 240ml water
    • 240ml whipping cream
    • 1 pinch salt and freshly ground black pepper to taste
    • 1 teaspoon fresh thyme leaves for garnish, or to taste

    Prep:15min  ›  Cook:1hr20min  ›  Ready in:1hr35min 

    1. Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms release their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices to use for garnishing later, if desired. Mix onion into mushrooms and cook until onion is soft, about 5 more minutes.
    2. Stir flour into mushroom mixture and cook, stirring often, for about 2 minutes. Tie thyme sprigs into a small bundle with kitchen string and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
    3. Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
    4. Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.


    If the soup seems too thick, thin it out with more chicken stock or water.

    See it on my blog

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    Reviews in English (208)


    I find this recipe a little confusing. On one hand it says reduce down on low for 15mins and on the other it says till all the juices evaporate and your have browned mushrooms. Well as with anything you 'reduce' you have to have it going at a reasonable heat as on low it will just steam. I had it going at a reasonable heat bubbling to evaporate. All I could think of was all that delicious mushroom flavour going up into the air! Now I know by reducing flavours can get more intense but having added the rest of the ingredients (and I confess I used leek instead of onion) with stock flour etc I found the whole dish to be quite mild. I like mushroom soup to taste of .....mushroom! However, I found myself adding more stock to get a tastier flavour in general and as some have said I also added sherry. This is not very intensely mushroom flavoured soup which obviously by the amount of positive reviews suit some people but I'm afraid I won't be using this recipe again.  -  17 Aug 2017


    I have made numerous mushroom soups over my 50 years of married life.This one is absolutely delicious and so easy to make. Will be my only recipe from now on. PS Hubby loved this soup!!  -  31 Oct 2016


    This does take some time to prepare, so plan accordingly. Actually, for my mushrooms to reach the color in the video, it took a solid 30+ minutes at a low temp. BUT, don't rush because this step brings richness and enhances the depth of flavor in the soup. I halved the recipe and used an immersion blender (instead of a blender) which emulsified the soup to a creamy texture. Very nice and a little decadent :-)  -  02 Dec 2013  (Review from Allrecipes US | Canada)

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