Mushroom Soup
Mushroom soup gets its depth from browning the mushrooms properly before any stock goes in. Chestnut mushrooms are cooked with onion, garlic and thyme until golden, simmered in vegetable stock, blended smooth and finished with double cream. It takes 40 minutes from chopping board to bowl, makes about 1.5 litres and is best with a slice of crusty bread.
- Total
- 40 min
- Prep
- 10 min
- Cook
- 30 min
- Serves
- 4
- Per serving
- 250kcal
Choosing the stock for mushroom soup
Mushrooms carry plenty of flavour, so a mild vegetable stock is enough, and it keeps the soup suitable for vegetarians. Make the stock a little weaker than the packet suggests: this recipe uses one cube for the full litre, since stock is the main source of salt.
For a deeper flavour, soak 10g of dried porcini in 100ml of boiling water for 15 minutes and add the strained liquid in place of 100ml of the stock, chopping the porcini and cooking them with the fresh mushrooms.
How to make mushroom soup
Tap a time to start a timer.
- Prepare the vegetables Wipe the mushrooms with damp kitchen paper rather than washing them, as they soak up water. Slice them thinly. Chop the onion and crush the garlic.
- Soften the onion Melt the butter in the large saucepan over a medium heat until it foams. Add the onion and cook for , stirring, until soft but not coloured.
- Brown the mushrooms Turn the heat to medium-high and add the mushrooms in two lots if the pan looks crowded. Cook for , stirring often, until the liquid has evaporated and they are golden brown. Add the garlic and thyme and cook for more.
- Simmer Pour in the hot stock and bring to the boil, then turn down the heat and simmer gently for with the lid half on.
- Blend Take the pan off the heat and blend the soup with the stick blender until smooth. Hold the pan steady and blend in short bursts, as the soup is hot.
- Add the cream Stir in the double cream and warm the soup for without letting it boil. Taste and add pepper, and salt only if it needs it, as the stock is already salty. Ladle into bowls.
Serving mushroom soup
Serve it with crusty bread and a scatter of parsley. A little extra cream swirled on top looks good.
The soup is a good partner for lighter bowls, such as leek and potato soup, if you are feeding a crowd. For a more filling bowl with the same cosy feel, try lentil soup.
Common problems and fixes for Mushroom Soup
- The soup is pale and bland.
- The mushrooms were steamed rather than browned. Use a large pan, cook them in batches if needed and keep going until all the liquid has gone and they turn golden.
- The soup is too thick or too thin.
- Thin a thick soup with a splash of hot stock or water. If it is too thin, simmer it uncovered for 5 minutes before adding the cream.
- The cream splits.
- The soup boiled after the cream went in. Take the pan off the heat before stirring it in and only warm it through gently.
Frequently asked questions about Mushroom Soup
Can you freeze mushroom soup?
Yes, for up to 2 months. Freeze it before adding the cream, thaw it overnight in the fridge and reheat until steaming hot, then stir in the cream. In the fridge it keeps for up to 3 days.
What can I use instead of double cream?
Single cream, crème fraîche or a splash of whole milk give a lighter soup. For a dairy-free version, use olive oil instead of butter and oat cream instead of double cream.
Which mushrooms are best?
Chestnut mushrooms have more flavour than white ones. A mix with a few shiitake adds depth, while large flat mushrooms make the soup much darker.
Do I have to blend it?
No. For a chunkier soup, blend only half, or take out a ladle of cooked slices before blending and stir them back in at the end.
How did you like the recipe?
4.8 / 5 · 4 ratings
