Soups
Cream of mushroom soup
Browned mushrooms, a hint of thyme and a splash of cream. Earthy, velvety and much better than tinned.
- 45 min15 prep · 30 cook
- EasyDifficulty
- 220 kcalper serving
Ingredients
4 servings
- Mushrooms500 g
- Onion1
- garlic2 cloves
- Butter40 g
- Potato1
- thyme2 sprigs
- Vegetable or chicken stock800 ml
- Single cream150 ml
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Slice the mushrooms. Keep a few slices aside to garnish.
- 2
Melt the butter and soften the chopped onion and garlic.
- 3
Turn up the heat, add the mushrooms and thyme leaves and cook until they release their water and turn golden.
- 4
Add the diced potato and the stock, season and simmer until the potato is soft.
- 5
Stir in the cream and blend until smooth.
- 6
Fry the reserved slices until golden and use them to top each bowl.
Tips and questions
- Which mushrooms should I use?
- Chestnut mushrooms have more flavour than white ones. A handful of soaked dried porcini makes it much deeper.
- Why brown the mushrooms first?
- Let them release their water and turn golden before adding the stock. Boiled pale mushrooms give a flat, grey soup.
- Can I freeze it?
- Yes, for up to 3 months. Blend it again or whisk well after reheating if the cream separates.
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