Mushroom Cream Soup
The flavour of a mushroom soup is made in the frying pan, not the pot: the mushrooms have to brown rather than stew in their own liquid. That means a properly hot pan, cooking in batches, and no salt until the end. The difference between pale mushrooms and golden ones is the difference between a bland soup and a rich one.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Level
- Easy
- Per serving
- 320 kcal
Ingredients
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What to use instead
Coconut milk instead of cream makes it vegan and slightly sweeter.
Makes: 4 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Prepare the mushrooms
Wipe the mushrooms with a damp cloth and slice them. Set a few of the best slices aside for serving.
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Step 2: Brown the mushrooms
Heat a pan with the oil and half the butter and fry the mushrooms in batches until golden, 6–7 minutes a batch. No salt, no lid.
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Step 3: Fry the onion
Add the rest of the butter with the chopped onion and garlic and cook together for 4 minutes, until soft.
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Step 4: Build the soup
Tip everything into a pot, add the diced potato, thyme and hot water. Simmer for 20 minutes.
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Step 5: Blend
Fish out the thyme sprigs and blend the soup completely smooth — take your time, this is where the velvet comes from.
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Step 6: Add the cream
Return to low heat, pour in the cream and season. Warm through without letting it boil.
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Step 7: Fry the garnish
Quickly fry the reserved mushroom slices in butter until browned.
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Step 8: Serve
Ladle out the soup, top with the fried mushrooms, a swirl of cream and a few thyme leaves.
Tips & variations
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Tip
Never rinse mushrooms under the tap: they soak up water and then refuse to brown, however long you fry them.
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Variation
A handful of dried porcini soaked in boiling water for 20 minutes, soaking liquid included, deepens the flavour enormously.
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Swap
Coconut milk instead of cream makes it vegan and slightly sweeter.
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Storage
Keeps 3 days; reheat gently without boiling or the cream will split.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 320 kcal | 1,280 kcal |
| Protein | 8 g | 32 g |
| Fat | 24 g | 96 g |
| Carbohydrates | 18 g | 72 g |
Approximate values calculated from standard ingredient data.
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