Cream of mushroom soup

Cream of mushroom soup recipe

A delicious cream of mushroom soup recipe.



400500gms mushrooms (including a few exotics such as shiitake for garnish) – optional (I kept about 100gms of the 500 back to pan fry for garnish at the end)

40gms butter

1 large shallot or half an onion, chopped

2 cloves garlic, crushed

1 or 2 thyme stalks (you can strip the leaves or just cook whole and remove the woody stalk later)

1/3 cup (80ml) white wine or medium cream sherry (I am quite heavy-handed here)

2 Tbsp flour

1 ½ cups milk

1 cup mushroom or porcini stock

1/3½ cup of cream (plus extra for garnishing)

A small handful of chopped parsley (for garnish and for in the soup)


Slice the mushrooms and heat a large non-stick frying pan. Melt the butter and sauté the shallot (onion) until translucent (about 5 minutes). Add the mushrooms and toss about the pan until they are just cooked and wilted.

Add the garlic and cook for a further minute or 2. Add the sherry and wine and let this bubble until most of the liquid has evapourated then add the 2 tablespoons of flour and cook for a further minute or two. Transfer this to a medium pot and slowly add about a cup of the milk allowing it to be absorbed and soak into the flour. Then add the rest of add the milk and the stock. Season with salt and a generous few grounds of black pepper and about half the parsley. Let this bubble on the stock for about 30 minutes over low heat.

Process the soup with a stick blender or in a food processor/blender until smooth. Return to the heat and add the cream. This can be made in advance.

Serves with pan-fried sliced mushrooms, another drizzle of cream and the rest of the chopped parsley.


Keywords: cream of mushroom soup, recipe, setamono