Creamy Mushroom Soup

    1 hour

    Tasty mushroom soup, perfect in winter. Portobello mushrooms are best in this because of their well developed flavour.

    Victoria, Australia
    24 people made this

    Serves: 4 

    • 75g butter
    • 2 brown onions, diced
    • 2 cloves garlic, crushed
    • 2 tablespoons lemon thyme, finely chopped
    • 750g portobello mushrooms, diced
    • 5 cups vegetable stock
    • 150ml cream

    Preparation:20min  ›  Cook:30min  ›  Extra time:10min Other  ›  Ready in:1hour 

    1. Melt half of butter in large pot, cook onion for 5 mins. Add garlic and thyme and cook for another five mins until onion is soft.
    2. Add remaining half of butter along with mushrooms. Cook for 5 mins.
    3. Add stock to pot and bring to boil. Reduce heat and simmer with lid on for 20 mins.
    4. Let soup cool for 10 mins.
    5. Ladel soup into blender and blend until smooth - you will have to do this in batches.
    6. Clean pot and return soup to pot on low heat. Stir in cream and warm until heated through. Serve

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    Reviews in English (1)


    absolutely fantastic flavour! dayumm.. i used a bit less onion.. cranked up the garlic.. small coconut cream instead. loving the thyme! yyyuuummm  -  17 Apr 2013