Mushroom soup served with parsley topping

Mushroom soup

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(28 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 4

Make the most of mushrooms with this comforting mushroom soup recipe made with cream, onions and garlic. Serve for lunch or as a starter with crusty bread

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal309
  • fat22g
  • saturates14g
  • carbs14g
  • sugars5g
  • fibre3g
  • protein11g
  • salt1.8g
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Ingredients

  • 90g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 medium onions, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, crushed
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 500g mushrooms, finely chopped (chestnut or button mushrooms work well)
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 2 tbsp plain flour
  • 1l hot chicken stock
  • 1 bay leaf
  • 4 tbsp single cream
    Cream

    Cream

    cree-m

    Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…

  • small handful flat-leaf parsley, roughly chopped, to serve (optional)
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Heat the butter in a large saucepan and cook the onions and garlic until soft but not browned, about 8-10 mins. 

  2. Add the mushrooms and cook over a high heat for another 3 mins until softened. Sprinkle over the flour and stir to combine. Pour in the chicken stock, bring the mixture to the boil, then add the bay leaf and simmer for another 10 mins. 

  3. Remove and discard the bay leaf, then remove the mushroom mixture from the heat and blitz using a hand blender until smooth. Gently reheat the soup and stir through the cream (or, you could freeze the soup at this stage – simply stir through the cream when heating). Scatter over the parsley, if you like, and serve.

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Comments, questions and tips

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Sarahjane52
29th Nov, 2019
5.05
Delicious!!! Made this to take to work for lunch for myself and a friend, it was lovely.
KimmyBridger's picture
KimmyBridger
11th Oct, 2019
I didn’t use butter but veg oil. I didn’t use the cream. I halved the ingredients for 2 of us and this was still gorgeous. We ate it with crispy bread for lunch!
2689walsh
26th Apr, 2018
can this recipie be frozen please?
Mummum
19th May, 2019
Based on another recipe I have, I oukd presume to freeze before adding the cream.
jamiwest
21st Nov, 2017
5.05
Only had 400g of mushrooms, so added 1 large onion and 2 garlic cloves (for all the colds in our house) and 2 dessert spoons of flour. Still used 1 litre of chicken stock (those little pots you can buy). Nutri-bulleted 3/4 of the soup and mixed it all together, so a few sliced mushrooms could be found. Boy this was so creamy and delicious. Thank goodness there was enough for seconds!
Denisealdred
7th Jan, 2019
How many calories are there per serving ?
John Miles's picture
John Miles
29th Nov, 2019
5.05
Delicious i didn't use cream at all as it is very rich and creamy with all that butter, i used a dollop of greek yoghurt in each bowl and a small sprinkle of chopped parsley and black pepper it looks and tastes amazing.
Charlotte Hammond's picture
Charlotte Hammond
29th May, 2019
Would recommend boiling the mushrooms separately so the taste isn’t undermined by the garlic or onions. This will also allow the soup to become a grey colour rather than a brownish colour
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