A simple, yet tasty, creamy mushroom soup made from sautéed onion, garlic, mushrooms and thyme simmered with potatoes in a vegetable stock and finished with cream.
Mushrooms are so good for you. They are one of a small group of foods that provide vitamin D naturally, and they also contain great antioxidants and help to support a healthy immune system. Plus they are good source of protein! With this superfood in mind, I created this delicious Creamy Mushroom Soup. The perfect meal to make as the weather cool and the winter lurgies start to appear.
I love cooking with mushrooms and have a great selection of mushroom based recipes on my website including Mushroom Fried Rice, Pork Chops with Mushroom Sauce and Cheesy Mushroom Pull Apart Loaf.
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Ingredient notes:
- Mushrooms: Absolutely any type of mushrooms will work in this recipe. Brown, white, portabello or a combination. I love simple, white button mushrooms myself.
- Potato: The potato adds a thick and creamy texture to the soup.
- Stock: You can either use store-bought liquid stock, a stock cube and boiling water or homemade stock in this soup.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Place a medium pan over a gentle heat and add the butter and onion. Sauté for 2 minutes until soft. Add the mushrooms to the pan and sauté for a further 5 minutes. Reserve ¼ cup of the mushrooms to serve as a garnish.
Add the thyme leaves and garlic to the pan and gently cook for 2 minutes, taking care not to burn the garlic.
Pour in the vegetable stock to deglaze the pan, then add the potatoes. Simmer for 12 minutes until the potato is cooked through.
Ladle the mix into a heat resistant blender and blitz in batches if necessary. Add the blitzed mixture to a large saucepan then pour in the cream.
Gently heat the soup and season to taste. Serve with a garnish of cooked mushrooms, fresh thyme leaves and a drizzle of cream.
Recipe FAQs:
Yes. This mushroom is meat free and is suitable for vegetarians as long as you use vegetable stock and not a meat-based stock.
Also yes! All of the ingredients are gluten free. Just ensure you are using a gluten free vegetable stock like Massel or Campbell's (the vegetable stock pictured is not gluten free).
Storage:
Store any leftover soup in an airtight container in the fridge for up to three days. Reheat on the stovetop or in the microwave until piping hot.
Mushroom soup can also be frozen. Store in an airtight container or freezer bag in the freezer for up three months. Defrost completely before reheating.
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Creamy Mushroom Soup
A simple yet tasty soup made from mushrooms, onion, garlic, thyme, potatoes, vegetable stock and cream.
Ingredients
- 2 Tbsp butter
- 1 onion, finely chopped
- 500g mushrooms, sliced
- 1 tsp fresh thyme
- 2 cloves garlic, crushed
- 1L vegetable stock
- 1 large potato, peeled and diced
- 100ml cream
To serve
- Reserved mushrooms
- Thyme
- Cream
Instructions
- Place a medium pan over a gentle heat and add the butter and onion. Sauté for 2 minutes until soft. Add the mushrooms to the pan and sauté for a further 5 minutes. Reserve ¼ cup of the mushrooms to serve as a garnish.
- Add the thyme leaves and garlic to the pan and gently cook for 2 minutes, taking care not to burn the garlic.
- Pour in the vegetable stock to deglaze the pan, then add the potatoes. Simmer for 12 minutes until the potato is cooked through.
- Ladle the mix into a heat resistant blender and blitz in batches if necessary. Add the blitzed mixture to a large saucepan then pour in the cream.
- Gently heat the soup and season to taste. Serve with a garnish of cooked mushrooms, fresh thyme leaves and a drizzle of cream.
Notes
- If your blender is not heat resistant, allow mixture to cool before blitzing. You could also use a stick blender.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 294Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 52mgSodium: 770mgCarbohydrates: 29gFiber: 5gSugar: 7gProtein: 7g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Alison says
Can Coconut Cream be used instead of regular cream so it is a Vegan Mushroom Soup Many thanks
VJ cooks says
Yes you could, however it will alter the flavour of the soup. You could also use a dairy-free cream - like Alpro.