Name: Homemade Cream of Mushroom Soup
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 400g button mushrooms (or a mix of Portobello, Cremini or Shiitake); 1 small onion, chopped; 1 stick of celery, chopped; 2 cloves of garlic, chopped; 1 leek, chopped; 1 tsp dried thyme; 25g butter; 1 vegetable Oxo cube; 1 chicken Oxo cube; 90ml white wine; 1 tbsp olive oil; Salt and pepper to taste; Finely chopped parsley to garnish; 125ml cream

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Homemade Mushroom Soup.

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

In the good old days you could warm up a tin of Campbell’s cream of mushroom soup and you would be fine. You still can.

But we all know that tinned soups are NEVER as good as the real thing, made with fresh vegetables.

Many countries have their own national soups. In Holland, where I lived for 30 years, 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 once got food poisoning from a bad batch of the stuff at work and was badly ill for a week).

During the ice-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

Cream of Mushroom Soup

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

I have been dying to make this again since my late 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, and tasted wonderful.

This basic cream of mushroom soup recipe is a very simple 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 are also fine. In fact, try mixing them together for an even more intense taste experience.

Here is one I made using a mix of different types of mushrooms and leaving out the cream. Slightly darker and more wholesome. It was fantastic, and very filling! Served with some buttered Irish bread – delicious!

Homemade Mushroom soup made with Portobello, Button, and Cremini mushrooms.

Lumpy soups? Yes or No?

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 too lumpy and full of big bits of food like snert. (In Holland you cannot even get a basic tomato soup without meatballs in it!)

I think vegetable 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. Try some Irish Wheaten bread. 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 have had this several times since!!!!

If you try this recipe, let me know how you get on in the comments section below!

How to make homemade cream of mushroom soup

Yield: 4

Homemade Cream of Mushroom Soup

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 (or a mix of Portobello, Cremini or Shiitake)
1 small onion, chopped
1 stick of celery, chopped
2 cloves of garlic, chopped
1 leek, chopped
1 tsp dried thyme
25g butter
1 vegetable Oxo cube
1 chicken Oxo cube
90ml white wine
1 tbsp olive oil
Salt and pepper to taste
Finely chopped parsley to garnish

Optional

125ml cream

Instructions

Lightly fry the onion, celery and leek in the butter and olive oil for 10 minutes.
Add the mushrooms and fry for another 5 minutes, stirring regularly. Meanwhile make 700ml of stock with the vegetable and chicken Oxo cubes.
Then add the stock, thyme, garlic to the pan and cover. When boiling, lower the heat to a simmer and cook for 20 minutes.
Then blend the soup with an immersion hand blender.
Finally, add the white wine and cream (optional) and gently heat for 5 more minutes. If the soup is too thick then thin it with some water.
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.

For a Vegan Mushroom Soup or Vegetarian Mushroom Soup

If you wish to make a vegan mushroom soup then just fry the vegetables in olive oil, omit the butter and cream and use just vegetable stock instead.

Cream of Mushroom Soup