This homemade cream of mushroom soup recipe is full flavoured and so easy to make.
At a glance
45 minutes
4
Ingredients
2 tbsp olive oil (plus extra to serve)
2 tbsp unsalted butter
1 medium brown onion, chopped
½ tsp sea salt
Black pepper, to taste
400g white button mushrooms, sliced
200g Swiss brown (cremini) mushrooms, sliced
2 garlic cloves, finely grated or crushed
¼ cup dry white wine
3 cups vegetable stock
1 tbsp salt-reduced soy sauce or tamari
1 tbsp fresh thyme leaves (or 1 tsp dried)
½ cup thickened cream or crème fraîche (optional)
Fresh parsley, chopped, to serve
Method
Heat olive oil and butter in a large pot over medium heat. Add onion, salt, and a good crack of black pepper. Cook for about 2 minutes until starting to soften.
Add half the mushrooms and cook for 5 minutes, stirring now and then. Add the rest of the mushrooms and cook for another 5 minutes until soft and golden.
Stir in garlic, then pour in the white wine. Let it simmer for a minute. Add the veggie stock, soy sauce (or tamari), and thyme. Cover and simmer for 15 minutes.
Let the soup cool slightly. Scoop out about two-thirds and blend until smooth (use a stick blender or regular blender).
Pour the blended soup back into the pot. Stir in the cream if using, and heat through for another 2 minutes. Taste and adjust seasoning if needed.
Serve hot with a swirl of cream or olive oil, and top with chopped parsley and extra thyme.
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