Creamy Mushroom Soup
Creamy Mushroom Soup is a lovely comfort food and a really diverse dish. You can eat it during lunch, together with some toast, or as a starter at dinner. This is a basic recipe and I encourage you to adjust this recipe to your taste! Tom and I love spicy food so I added a Madame Jeanette to spice things up.
Often it is so easy to buy some pre-made soup in the grocery store, unfortunately this is often with ingredients you don’t actually want to eat. For instance: rapeseed oil, skinny-milk powder, colorants and stabilizers.
I hope you enjoy this homemade creamy mushroom soup as much as we do. Please leave a comment below or share this recipe if you like it!
Supplies
- Cooking pan
- Skillet
- Hand blender (optional)
Ingredients
- 700 g champignon mushrooms
- 300 g mixed mushrooms (or any other mushroom you like)
- 130 ml heavy cream
- 70 g flour
- 2 onions
- 4 cloves of garlic
- 1 l chicken stock
- Thyme (fresh or dried), butter, salt and pepper to taste
How to Cook
- Cut the onions, mince the garlic and cut the champignon mushrooms into cubes.
- Add butter to a pan (I used about 60 g for 1 l soup) and melt it on medium heat.
- When the butter is melted add the onions and cook for several minutes.
- When the onions are softened add the garlic.
- After a minute add the champignon mushrooms and thyme and mix well, cook for about 10 minutes.
- Add the flour to the champignon mushrooms and bake for another 2 or 3 minutes.
- After 2 or 3 minutes add the chicken stock and let simmer for 10 minutes.
- In the mean time, cut the mixed mushrooms.
- Put some butter in a skillet and melt it on medium heat, add the mixed mushrooms and bake for 5 minutes.
- After 10 minutes of simmering, add the heavy cream and (optional) use a hand blender to convert it into a smooth soup.
- Add the baked mixed mushrooms as a topping together with some more thyme.
- Enjoy your homemade creamy mushroom soup!
Creamy mushroom soup
This creamy mushroom soup with only fresh ingredients is so easy and so delicious! In about half an hour you will have a lovely soup that can't be beaten by a store bought canned soup.
Ingredients
- 700 g champignon mushrooms
- 300 g mixed mushrooms (or any other mushroom you like)
- 130 ml heavy cream
- 70 g flour
- 2 onions
- 4 cloves of garlic
- 1 l chicken stock
- Thyme (fresh or dried), butter, salt and pepper to taste
Instructions
- Cut the onions, mince the garlic and cut the
champignon mushrooms into cubes. - Add butter to a pan (I used about 60 g on 1 l stock) and melt it on medium heat.
- When the butter is melted add the onions and cook for several minutes.
- When the onions are softened add the garlic.
- After a minute add the champignon mushrooms and thyme and mix well, cook for about 10 minutes.
- Add the flour to the champignon mushrooms and bake for another 2 or 3 minutes.
- After 2 or 3 minutes add the chicken stock and let simmer for 10 minutes.
- In the mean time, cut the mixed mushrooms.
- Put some butter in a skillet and melt it on medium heat, add the mixed mushrooms and bake for 5 minutes.
- After 10 minutes of simmering, add the heavy cream and (optional) use a foodprocessor to convert it into a smooth soup.
- Add the baked mixed mushrooms as a topping together with some more thyme and heavy cream.
- Enjoy!
Notes
- You can use dried bouillon or some homemade chicken stock.
- Any variety of mushrooms will taste great in this soup!
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 391Total Fat 19gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 7gCholesterol 52mgSodium 481mgCarbohydrates 43gFiber 7gSugar 13gProtein 16g
This nutrition information is an estimation and isn't always accurate.
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