Mushroom Soup
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Mushroom Soup

Heart-warming, rich and creamy, this soup is delicious served with crispy garlic bread.

  • 15 min Preparation Time
  • 30 min Cooking Time
  • 4 Serv. Recipe Serves

Ingredients & Method

  • 1 tbsp Unsalted Butter
  • 30g Shallot (sliced paper thin)
  • A sprig of chopped fresh Thyme Leaves
  • 1kg Mixed Mushrooms (such as White button Mushroom, Shiitake, and Portobello) (thinly sliced)
  • To Taste - finely Ground Salt
  • To Taste - finely Ground White Pepper
  • 1,500ml of Water
  • 250ml cups of Heavy Cream
  • Melt the butter in a heavy stockpot over medium-high heat.
  • When it froths, turn down the heat to medium-low, stir in the shallot and thyme and sauté until fragrant for about 3 minutes.
  • Toss the mushrooms into the pot and sprinkle with the salt and white pepper.
  • Cover the pot and sweat the mushrooms until tender (approximately 10 minutes).
  • Stir in the broth and simmer uncovered for 20 minutes.
  • Turn off the heat and puree the soup with an immersion blender until smooth.
  • Stir in heavy cream and serve.
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