Creamy Mushroom Soup

Ingredients

• 75 g (1 cup)chopped mushrooms
• 35 g (½ cup)sliced mushrooms
• 950 ml (4 cups)chicken broth
• 355 ml (1½ cups)whipping cream
• 40 g (¼ cup; ½ small onion)chopped onion
• 2 clovesminced garlic
• 15 ml (1 tbsp)olive oil
• 57 g (¼ cup)butter
• 40 g (5 tbsp)plain flour
• 1 tsp, or more to tastesalt
• ¼ tspblack pepper
• ½ cube, optionalchicken or beef stock cube
• To garnishparsley

Instructions

1. 1

   Sauté the vegetables

   Heat the olive oil and sauté the onion. Add the garlic and mushrooms, then cook for a couple of minutes.

2. 2

   Make the roux

   Move the mushrooms to one side of the pan. Add the butter and, once it has melted, stir in the flour.

3. 3

   Add the broth

   Pour in the chicken broth, add the salt and black pepper, and mix well.

4. 4

   Bring to the boil

   Bring the soup to the boil, then add the whipping cream and chicken or beef stock cube, if using.

5. 5

   Simmer the soup

   Stir everything together and simmer for 5 minutes.

6. 6

   Garnish and serve

   Serve hot, garnished with parsley.

What is creamy mushroom soup?

Mushroom soup is a familiar comfort dish found in many home-cooking traditions, rather than a recipe tied to one specific origin. This version builds its flavour from sautéed mushrooms, onion and garlic, then uses broth and cream for a rich, smooth base.

The flour and butter help give the broth body, while the two cuts of mushroom offer a mix of flavour and texture. A little parsley on top brings a fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 486 calories, 7g protein, 19g carbs, 47g fat.

The whipping cream and butter contribute most of the fat, while the flour supplies much of the carbohydrates; the mushrooms, broth and cream provide modest amounts of protein. Pair a bowl with a salad or other vegetables for a more balanced plate.

Choosing the mushrooms

Chopped mushrooms: These cook down into the soup and contribute flavour throughout. Chop them fairly evenly so they soften at a similar rate.

Sliced mushrooms: They give the finished soup more distinct pieces to bite into. Keep the slices reasonably thin so they cook through during the short sauté and simmer.

Building the base

Onion and garlic: Sauté the onion first, then add the garlic with the mushrooms as directed. Keep the heat moderate so the garlic becomes fragrant without scorching.

Butter and flour: Moving the mushrooms aside makes room to stir the flour into the melted butter. Mix it thoroughly before adding broth to help avoid lumps.

Getting the texture right

Broth: Add it after the flour mixture and stir as you pour so the base combines smoothly. If small lumps remain, keep stirring as the soup heats.

Cream: Add the whipping cream after bringing the broth mixture to the boil. Once it is in, simmer gently rather than boiling hard, and stir to keep the soup even.

Seasoning and timing

Salt and pepper: The broth and optional stock cube both affect how salty the soup tastes. Start with the listed salt, then taste before adding more.

Five-minute simmer: The recipe calls for a brief simmer after the cream and stock cube go in. Keep it at a gentle simmer and serve when hot.

Serving ideas

Serve this soup hot as a starter or a light meal. Bread or toast makes a simple accompaniment for dipping into the creamy broth.

Parsley: Add it just before serving so its colour and fresh flavour remain noticeable. A little extra black pepper can also be added at the table.

Recipe notes & tips

• Chop the mushrooms evenly so they soften at roughly the same pace.
• Stir the flour into the melted butter thoroughly before adding the broth.
• Pour in the broth gradually while stirring to help the soup turn out smooth.
• Taste before adding extra salt, especially if using a stock cube.
• Keep the soup at a gentle simmer after adding the cream.
• Add the parsley just before serving for a fresher finish.

Variations

• Add thyme: Stir in a little thyme to complement the mushrooms, as suggested in the recipe note.
• Use beef stock: Choose a beef stock cube instead of chicken for a different savoury flavour.
• Skip the cube: Leave out the optional stock cube and season to taste.
• Change the mushrooms: Use one type of mushroom for both the chopped and sliced portions.
• Add extra parsley: Scatter more parsley over each bowl at serving.

Common mistakes to avoid

• Scorching the garlic: Add it with the mushrooms and sauté briefly rather than letting it cook alone for too long.
• Lumpy soup: Stir the flour into the butter fully, then mix well as you add the broth.
• Too much salt: Taste before increasing the salt, since broth and stock cubes can already be salty.
• Boiling hard after adding cream: Lower the heat and keep the soup at a gentle simmer.
• Overcooking the mushrooms: Sauté them for only a couple of minutes before moving on to the broth.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan, stirring often and avoiding a hard boil.

Frequently asked questions