Creamy mushroom soup

    25 min

    You can vary this fresh mushroom soup as much as you like by using different types of mushrooms, or just adding milk instead of cream. Try a pinch of grated nutmeg if you prefer it to cinnamon.

    407 people made this

    Serves: 4 

    • 50g butter
    • 150g chopped shiitake mushrooms
    • 100g chopped portobello mushrooms
    • 2 shallots, chopped
    • 2 tablespoons plain flour
    • 400ml chicken stock
    • 125ml double cream
    • 125ml full fat milk
    • salt and pepper to taste
    • 1 pinch ground cinnamon (optional)

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Melt the butter in a large saucepan over medium-high heat. Cook the mushrooms and shallots for about 5 minutes, or until soft. Stir in the flour until smooth. Gradually add and stir in the chicken stock. Cook, stirring, for 5 minutes, or until thick and bubbly.
    2. Stir in the cream and milk, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.

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    Reviews in English (245)


    absolutely great! very easy to make and you don't need to be too exact with amounts - i just used extra milk rather than cream and it's still beautifully creamy. thoroughly recommend this recipe.  -  26 Mar 2010


    I just made this soup and it was loved by all the family, from my 1 year old to my partner who usually has some critisism of anything I make. This time there was not one bad comment from anyone. I had a lot of mushrooms to use up so I more than doubled all the ingredients except the cream and milk and it came out beautifully!!! Will definately be making again  -  28 Feb 2012


    just made it, tastes very good. I did not measure anything other than 800ml of veg stock. I used 2 kinds of mushrooms, 1 onion, and left over double cream. Used the blender to give a nice texture!  -  13 Jan 2012