Go Back

Mushroom Soup

A deeply savoury, earthy mushroom soup built on properly browned mushrooms for maximum umami flavour.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 500 g chestnut or button mushrooms sliced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 garlic cloves crushed
  • 1 tbsp plain flour
  • 700 ml vegetable or chicken stock
  • 100 ml single cream
  • 1 tsp soy sauce optional
  • Fresh thyme leaves to taste
  • Salt and black pepper to taste

Method
 

  1. Heat the butter and oil in a large pan over medium-high heat. Add the mushrooms in a single layer, in batches if needed, and cook without stirring too much for 8-10 minutes, until any released liquid has evaporated and the mushrooms are golden brown.
  2. Add the onion to the pan and cook for 5 minutes until softened, then add the garlic and cook for another minute. Stir in the flour and cook for 1 minute.
  3. Gradually pour in the stock, stirring to avoid lumps. Add the soy sauce, if using, and thyme, then bring to a simmer.
  4. Simmer for 10-15 minutes, then blend to your preferred consistency. Stir in the cream and season to taste.