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CREAM OF MUSHROOM SOUP

Category, , DifficultyBeginner

This creamy and delicious soup is jam-packed with loads of nutrition.

Yields6 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins
INGREDIENTS:
 125 g grass-fed butter
 2 brown onions, peeled & coarsely chopped
 2 cloves of garlic, peeled & crushed
 2 tbsp fresh thyme, coarsely chopped
 750 g portobello mushrooms, coarsely chopped
 2 large potatoes, peeled & cut into quarters
 6 cups (1.5L) of liquid broth - I used 2 cups each of chicken, beef & vegetable
 250 ml thickened cream + extra to serve (optional)
 salt & pepper, to taste
 ¼ cup chopped leek or parsley, to garnish
METHOD:
1

Melt the butter in a large saucepan on medium heat and add the onions, garlic, and thyme. Cook for 10 minutes or until the onion is soft, stirring frequently.

2

Stir in the mushrooms and cook for 5 minutes or until the mushrooms become soft.

3

Add the liquid stock to the mixture and bring to boil.

4

Reduce heat to low and simmer covered for 20 minutes.

5

Using a hand-held blender or similar, blend the soup until smooth.

6

Combine the soup and cream in a saucepan over low heat. Cook for 5 minutes or until heated through.

7

Taste and season with salt and pepper.

8

Ladle the soup into serving bowls. Decorate with the chopped leek, parsley or garnish of choice.

NOTE:
9

Soup can be made to the blended point and stored in the fridge if it's to last over a few days

10

The cream can then be added in proportion the soup needed when the soup is reheated in smaller batch loads.

Ingredients

INGREDIENTS:
 125 g grass-fed butter
 2 brown onions, peeled & coarsely chopped
 2 cloves of garlic, peeled & crushed
 2 tbsp fresh thyme, coarsely chopped
 750 g portobello mushrooms, coarsely chopped
 2 large potatoes, peeled & cut into quarters
 6 cups (1.5L) of liquid broth - I used 2 cups each of chicken, beef & vegetable
 250 ml thickened cream + extra to serve (optional)
 salt & pepper, to taste
 ¼ cup chopped leek or parsley, to garnish

Directions

METHOD:
1

Melt the butter in a large saucepan on medium heat and add the onions, garlic, and thyme. Cook for 10 minutes or until the onion is soft, stirring frequently.

2

Stir in the mushrooms and cook for 5 minutes or until the mushrooms become soft.

3

Add the liquid stock to the mixture and bring to boil.

4

Reduce heat to low and simmer covered for 20 minutes.

5

Using a hand-held blender or similar, blend the soup until smooth.

6

Combine the soup and cream in a saucepan over low heat. Cook for 5 minutes or until heated through.

7

Taste and season with salt and pepper.

8

Ladle the soup into serving bowls. Decorate with the chopped leek, parsley or garnish of choice.

NOTE:
9

Soup can be made to the blended point and stored in the fridge if it's to last over a few days

10

The cream can then be added in proportion the soup needed when the soup is reheated in smaller batch loads.

CREAM OF MUSHROOM SOUP