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Cream of Mushroom Soup

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Cream of Mushroom Soup

Homemade Mushroom Soup. 

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, made with fresh vegetables. 

cream of mushroom recipes

 

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 was once poisoned by a bad batch of the stuff at work and 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

chicken and 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 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 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 mushroom and leaving out the cream. Slightly darker and more wholesome. It was fantastic, and very filling!

vegetarian mushroom soup

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

wild mushroom soup

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, or 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.!!!!

How to make homemade cream of mushroom soup

cream of mushroom soup

Homemade Cream of Mushroom Soup

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

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

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

  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. Meanwhile make 700ml of stock with the vegetable and chicken Oxo cubes.
  3. Then add the stock, thyme, garlic to the pan and cover. When boiling, lower the heat to a simmer and cook for 20 minutes.
  4. Then blend the soup with an immersion hand blender.
  5. 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.
  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.

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.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 315Total Fat: 23gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 69mgSodium: 165mgCarbohydrates: 15gFiber: 4gSugar: 6gProtein: 10g

This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.

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Creamy Mushroom Risotto Recipe
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Vegan Asparagus Soup
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Vegan Butternut Squash Soup
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Vegan Carrot Ginger Soup
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Vegan Pumpkin Soup

 

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