Cream of Mushroom Soup

Homemade Mushroom Soup. So delicious.

In the winter there is nothing quite like a good soup to warm you up. This homemade healthy cream of mushroom soup will make you fall in love with soups again.

In the old days you could warm up a good old tin of Campbell’s cream of mushroom soup and you would be fine. But we all know that tinned soups are NEVER as good as the real thing. 

In Holland they have ‘snert’. This is the name of their famous Dutch Pea Soup (Erwtensoup) which is traditionally served when everyone is out skating on the natural ice.

Snert is a soup made from split peas, potatoes and vegetables and sausage. It can be good, very good. But it can also be awful (I was once poisoned by a bad batch of the stuff at work and badly ill for a week).

During the skating season it is traditionally served together with hot chocolate (snert en warme chocolademelk).

But honestly, what a combination?! 🙂 It does keep you warm though.

Anyway back to the main subject of this post:

Healthy Mushroom Soup

In the British Isles, we like a bowl of good mushroom soup.

I have been dying to make this again since my Dad had some at the Dorset Arms in Withyham, UK in this fantastic old pub that serves wonderful food. It just looked so wholesome and earthy.

This cream of mushroom soup recipe is a very basic one using button mushrooms, but really you can use any type of mushroom for this soup, depending on what you can get locally and cheaply.

Cremini, shiitake or Portobello mushrooms would also be fine. Probably the better the mushroom, the better the taste 🙂  Try them out and let me know!

Some people like to present their mushroom soups with chopped and cooked mushrooms floating in them.

I think this is wrong. I do not think that soups should be lumpy and full of big bits of food like snert is. (In Holland you cannot even get a tomato soup without meat balls in it!)

Soups should be smooth and creamy. And that is just what this creamy mushroom soup is.

This is a simple homemade cream of mushroom soup that is ready in about 30 minutes. It should be served with the best fresh wholesome bread you can find.

Garlic bread is also a good accompaniment. If you want to make it a healthy vegan mushroom soup, then just leave out the butter and cream.

I hope you enjoy it as much as we did.

My wife says she does not like mushroom soup. But she finished this one off and at her request we are having this again today!!!!

How to make homemade cream of mushroom soup

Homemade Cream of Mushroom Soup

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This delicious homemade cream of mushroom soup is great as a starter for your dinner party, or even a family meal. Filling and yummy!

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Ingredients

• 400g button mushrooms
• 1 small onion, chopped
• 1 stick of celery, chopped
• 2 cloves of garlic, chopped
• 1 leek, chopped
• 1 tsp dried thyme
• 700ml chicken / vegetable stock (50/50)
• 25g butter
• 1 tbsp olive oil
• 100ml white wine
• 125ml cream
• Salt and pepper to taste
• Finely chopped parsley to garnish

Instructions

1. Lightly fry the onion, celery and leek in the butter and olive oil for 10 minutes.
2. Add the mushrooms and fry for another 5 minutes, stirring regularly.
3. Then add the stock, thyme, garlic and cover. When boiling, lower the heat to a simmer and cook for 20 minutes.
4. Then blend the soup with a blender.
5. Finally add the white wine and cream and gently heat for 5 more minutes. If the soup is too thick then thin it with some water.
6. Garnish with finely chopped parsley before serving.

Notes

Serve in a bowl with some nice fresh bread and butter or some garlic bread to accompany.

If you wish to make a vegan mushroom soup then just fry in oil and omit the butter and cream.

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