Cream of Mushroom Soup

Cream of Mushroom Soup

Cream of Mushroom Soup

Recipe by GeeDeeCourse: SoupsCuisine: FrenchDifficulty: Easy


Prep time


Cooking time




Total time



A creamy mushroom soup full of flavour and substance. Have it chunky and bite into the mushrooms or blitz it for a smooth creamy delight


  • 50 g unsalted butter 50g

  • 1 kg mixed mushrooms sliced (See Notes)
  • sea salt and freshly ground black pepper

  • 1 large onion finely chopped

  • 2 medium cloves garlic minced

  • 45 g flour

  • 200 ml white wine

  • 200 ml double cream

  • 1-litre Vegetable stock

  • 2 bay leaves

  • 2 sprigs fresh thyme

  • flat-leaf parsley finely chopped for garnish


  • Melt butter in a large saucepan over medium-high heat. Add onion and garlic and sweat off until softened and the onion is translucent.
  • Add mushrooms, season with salt and pepper, and cook, stirring frequently until the liquid from the mushrooms has evaporated and mushrooms have nicely browned off, about 10 minutes
  • Add the flour and combine well to make sure the mushrooms are fully coated
  • Add the wine and allow the mixture to simmer until the liquid has reduced by half.
  • Using a wooden or plastic spatula, scrape the mixture from the bottom of the pan to pick up any sediment from the mushrooms.
  • Gradually add the chicken stock, stirring continuously.
  • Throw in the bay leaves and Thyme sprigs and give a final stir.
  • Bring to a gentle simmer and let the soup cookout for 15/20 minutes.
  • Remove bay leaves and thyme.
  • If you are looking for a smooth creamy soup, you can now use a Hand Blender, or carefully transfer the soup to a Food Processor (this will probably take 2 fillings) and blitz the soup to a thick creamy texture.
  • Stir in the cream, bring the soup back to optimum temperature.
  • Season to taste with more salt and pepper (if needed).
  • Serve immediately into soup bowls and sprinkle with chopped parsley.

Recipe Video