Soups
Creamy mushroom soup
Cream of mushroom soup feels like something from a café menu, yet at home it takes forty minutes and a few everyday ingredients. Potato gives it a velvety body without flour, and cream makes it soft and rounded. The real flavour secret is to brown the mushrooms properly rather than just stewing them in their own juices. Save a few golden slices for the top and your bowl will look as good as it tastes.
Method
Tap a step to mark it done.
Clean the mushrooms and slice them. Finely chop the onion, dice the potatoes small and mince the garlic.
Melt the butter in a heavy-based pot and cook the onion for 4 minutes until soft.
Add the mushrooms and cook over high heat for 10 to 12 minutes, stirring. First they release liquid, then it evaporates and they start to brown. Add the garlic for the last minute. Set aside 3 to 4 tablespoons of mushrooms for serving.
Add the potatoes, pour in 700 ml of hot water and season with salt. Cover and simmer for 15 minutes until the potatoes are completely soft.
Take the pot off the heat and blend with a stick blender for 1 to 2 minutes until smooth.
Stir in the cream, season with pepper and warm through on low heat for 2 to 3 minutes without boiling. Loosen with a little hot water if too thick.
Ladle into bowls and top with the reserved mushrooms and chopped parsley.
Tips for success
- Do not crowd the pot: crowded mushrooms steam instead of browning and the soup tastes flat. Fry them in two batches if your pot is small.
- Do not boil the soup after adding cream or it may split.
- Too thin? Simmer uncovered for 5 minutes. Too thick? Add hot water or stock.
- A pinch of nutmeg brings out the mushroom flavour nicely.
Serving and storage
Serve hot with croutons or garlic toast, topped with the browned mushrooms, parsley and a swirl of cream.
Keeps covered in the fridge for up to 2 days. Reheat gently, stirring, without boiling. Freezing is not recommended.
Variations
- Wild mushroom: replace 100 g of the mushrooms with porcini, or add 15 g soaked dried porcini.
- Dairy-free: use vegetable oil instead of butter and 200 ml oat or coconut milk instead of cream.
- Cheesy: melt 100 g of processed cheese into the finished soup.
Calories and macros
Per serving (about 410 g):
Per 100 g: 58 kcal, P 1.6, F 4.1, C 4.2. An estimate based on average ingredient values. Your daily calories ›
