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Cream of mushroom soup

Name: Cream of mushroom soup
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Serves 4
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

By: Sophie Austen-Smith
Former deputy food editor, delicious.

Published: 11 Jan 21
Updated: 18 Mar 24

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.

Easy
January 2021

Test kitchen approved

Serves 4
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.

Vegetarian recipes

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

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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

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Method

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.
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.
Remove from the heat and leave to cool slightly. Use a stick blender to whizz the soup to a smooth consistency (see Make Ahead).

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.)