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bowl of mushroom soup with a crouton

Mushroom Soup Recipe

Cowbridge Kitchen

Soup is the food of Kings and there are many different flavours to choose from, Carrot and Coriander which was famously made for a King or a classic Tomato Soup if you are looking for something a little low in calories.

The great thing with this Mushroom soup recipes you can get a slightly different flavour each time depending which mushrooms you use , and with over 20 species of mushroom currently cultivated there are many varieties to choose from.

I like to serve this Cream of Mushroom Soup with a Crusty Cob Loaf and a toasted crouton.


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It takes about 45 minutes to make this
15 mins Prep time
30 mins Cooking time
Cooking timer Time
Nutritional Facts
This is based on a 244ml serving
1 cup

Calories: 95
Protein: 1.6g
Fat: 6.3g
Carbohydrates: 8.1g
Fiber: 0.7g
Sugar: 0.5g
Nutritional information Nutrition
This recipe will serve upto 4 people Table for Two Servings
Easy : This recipe is easy
Anybody can have a go at this recipe
Chefs hat Difficulty
Related Video
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Cream of Mushroom Soup

Soup was traditionally created in many cultures as a way of using left over food, Minestrone, French Onion, Vegetable to name but a few.

Mushroom soup is a great way of using up any type of mushroom, and the flavour is going to be slightly different, depending on what mushrooms you use, and there are more than 40 varieties of mushroom to choose from.


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serving tray Cuisine:American
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ingredients

400 g Mixed Mushrooms
50 g Salted Butter
1 Leek
1 Red Onion
1 Pint of Chicken Stock or Broth
2 Cloves of garlic
100 - 200 ml Single Cream
2 teaspoons of Thyme
Salt & Pepper for seasoning

Cooking Instructions

  1. Peel and slice up the Leek in to rings , and dice up the onion
  2. Peel the Garlic and with a large knife , smash it up Cut , Slice & Chop up your Mushrooms into rough pieces.
  3. In a Large pan , melt your butter then fry off the onion and leek until soft.
  4. Mix in the Mushrooms and cover. Cook on a medium heat until the mushrooms are soft and reduced by half.
  5. Add the Thyme to the chicken stock , then mix in the stock to the Mushrooms.
  6. Allow to cook for 10 minutes.
  7. If you want a chunky mushroom soup then remove half the mixture and puree it in a food processor , If you want a completely smooth soup , then process all of it in the processor.
  8. When the soup is processed , return it to the pan and re-heat.
  9. Add your cream to the soup until it is at the consistency you want , 100 - 200 ml (You can add milk if you like )
  10. Season to taste with Salt & Pepper
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Tips -
Other ideas > Info:
''As with any mushroom recipe, the flavour of this soup will depend on the type of mushrooms you use...''
''This recipe is a great opportunity to experiment with flavours...''