Cream of mushroom soup

Cream of mushroom soup
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min, simmering time 8-10 min

If you’re on the lookout for the ultimate classic soup recipe, this cream of mushroom soup hits the spot every time. It’s also an easy veggie meal to make for a winter’s lunch at home.

Alternatively, throw together this smooth, soothing and seasonal sweet potato soup topped with toasted pumpkin seeds and garlic croûtes.

 

Nutrition: per serving

Calories
243kcals
Fat
22.1g fat (13.3g saturated)
Protein
6.4g protein
Carbohydrates
3.5g carbs (2.8g sugars)
Fibre
1.9g fibre
Salt
0.2g salt
Calories
243kcals
Fat
22.1g fat (13.3g saturated)
Protein
6.4g protein
Carbohydrates
3.5g carbs (2.8g sugars)
Fibre
1.9g fibre
Salt
0.2g salt

Ingredients

  • 35g butter
  • Splash olive oil
  • 4 shallots, finely chopped
  • 500g chestnut mushrooms, finely sliced
  • 250g mixed wild mushrooms, chopped
  • 3 garlic cloves, crushed
  • 1 litre vegetable stock
  • 100ml double cream
  • 2 tbsp chopped fresh tarragon, plus chopped herbs of your choice (optional) to garnish

You’ll also need

  • Stick blender

Method

  1. Heat the butter and oil in a large deep frying pan over a medium heat. Add the shallots and mushrooms and fry for 5-6 minutes until starting to soften. Increase the heat to high and fry for 10 minutes more until golden.
  2. Add the garlic and fry for 1-2 minutes. Pour in the stock, bring to the boil, then reduce the heat and simmer for 8-10 minutes.
  3. Remove from the heat and leave to cool slightly. Use a stick blender to whizz the soup to a smooth consistency (see Make Ahead).
  4. Heat the soup until piping hot, stir in the cream and herbs and season. Serve immediately, sprinkled with the herbs. (Alternatively, transfer to a Thermos and seal tightly. Put some chopped herbs in a small sealed container, if you like. Pour the soup into mugs and, if using, sprinkle with herbs to serve.)

delicious. tips

  1. This recipe is easily doubled if you’re serving more people.

  2. The whizzed, cooled soup will keep covered and chilled for up to 3 days.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Vegetarian soup recipes

Dhal soup with pumpkin

Pumpkin purée adds a bit of autumnal colour to this easy Indian-spiced lentil soup recipe.

Save recipe icon Save recipe icon Save recipe

Celeriac recipes

Celeriac and apple soup with girolle mushrooms and cheesy toasts

This autumnal soup recipe uses seasonal ingredients such as celeriac, apple and mushrooms to make...

Save recipe icon Save recipe icon Save recipe

Pumpkin recipes

Chilli pumpkin and wild mushroom soup

This vegetarian pumpkin soup recipe is one big embrace in a bowl, perfect for a...

Save recipe icon Save recipe icon Save recipe

Soup recipes

Creamy morel soup

Enjoy the rich, nutty flavour of spring’s morel mushrooms with this creamy soup – a...

Subscribe to our magazine

Subscribe to delicious. magazine this month and get 50% OFF!

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine