Creamy mushroom soup
Published on November 25, 2014 | In By
0 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 1
    • 1 litre
    • Difficulty Level

Creamy mushroom soup – warning and earthy. Perfect for a winter day when it is cold outside and the snow is falling. Or go for a walk in the forest and bring the hot soup in a thermo.

The soup is made of brown mushrooms, giving the soup a nice colour but you can use any mushroom you like.

Mushrooms are rich in umami, giving the soup a savory and meaty taste. The taste of umami makes the soup a perfect dish for both vegetarians and meatlovers.
If you really love meat, you can add a sprinkle of crisp bacon when serving the soup but I don’t think it is needed.

Serve with a dash of cream, fried mushrooms, fresh parsley and toasted bread. The bread in this recipe is toasted in olive oil. If you want to avoid the oil, toast the bread in a toaster or in the oven. You want the bread crisp and with a beautiful brown colour.

Recipe Rating

  • (5 /5)
  • 1 rating

Ingredients

  • 500 g brown mushrooms, sliced
  • 2-3 tbsp olive oil
  • 1 onion, peeled and finely diced
  • 1 clove garlic, finely sliced
  • 1 celery stalk, finely sliced
  • A few sprigs of thyme, leaves picked
  • 1 litre of chicken or vegetable stock
  • 100 ml single cream plus extra for serving
  • Salt
  • Pepper
  • Fresh flat-leaf parsley
  • Bread

Nutrition Info

Instructions

  1. Heat a large saucepan over medium heat. Add olive oil, onion, garlic and celery stalk and sweat gently for a few minutes. Add the thyme and mushrooms (leave a handful behind). Sweat for 5-10 minutes. Pour the stock into the pan and simmer for 20 minutes.
  2. Meanwhile slice the bread and toast it in a hot pan in olive oil until brown and crisp.
  3. Blend the soup until smooth, leaving some of the liquid behind. You can always add the rest if needed but you don't want the soup too thin and runny. Pour in the cream, season to taste and bring back to the boil. Turn the heat down low.
  4. Heat a pan over high heat. Add a bit of olive oil and the remaining mushrooms. Fry until browned. Season with salt and pepper. If the heat isn't high enough, the mushrooms will cook in their own juices instead of frying.
  5. Serve the soup in hot bowls with a dash of cream, fried mushrooms, parsley, freshly ground pepper and some slices of toasted bread.

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