Cream of Mushroom Soup
A velvety smooth mushroom soup with a rich, earthy flavour. Much better than anything from a tin.
Prep: 10 minutes. Cook: 25 minutes. Difficulty: Easy. Serves 4.
Ingredients
- 500g mushrooms (button or mixed), sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 30g butter
- 2 tablespoons flour
- 500ml chicken or vegetable stock
- 200ml cream
- 1 teaspoon thyme (dried or fresh)
- Salt and pepper
- Olive oil
Instructions
- Heat butter and oil in a large pot. Cook onion for 3 minutes.
- Add mushrooms. Cook for 8 minutes until browned and liquid has evaporated.
- Add garlic and thyme. Cook for 1 minute.
- Sprinkle flour over mushrooms. Stir for 1 minute.
- Add stock. Stir well and bring to a simmer. Cook for 10 minutes.
- Blend until smooth with an immersion blender (or in batches in a blender).
- Stir in cream. Heat gently — do not boil.
- Season with salt and pepper. Serve with crusty bread.
Tips for Helpers
- Cook mushrooms until browned, not just soft — browning creates the flavour.
- If you do not have a blender, the soup is still good chunky.
- Add a drizzle of truffle oil for a luxurious touch.
Ingredient Substitutions
- Use any variety of mushrooms for different flavours.
- Coconut cream works for a dairy-free version.