After being away for several weeks, I was keen to get back into the kitchen. Its surprising how much I missed being behind the cooker!! To really give myself a nice cooking session I decided to cook a nice 3 course dinner.
The evenings have started getting a little colder, I therefore thought a nice warm soup would be great. I decided to create a nice cream of mushroom soup, this recipe is perfect as it’s quick to make. It’s also very easy to do and tastes fantastic.
I was expecting it to be a little thicker but this didn’t take anything away from the taste, to thicken it id probably just add more mushrooms next time.Print
Cream of Mushroom Soup Recipe
Wanting a nice winters soup? this cream of mushroom soup recipe is perfect. Its full of flavour and is very easy to make.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 people 1x
- Category: Appetizer, Soup
- 50 grams Butter
- 1 whole Onion (Chopped)
- 2 whole Celery Sticks (Sliced)
- 2 Cloves Garlic (Sliced)
- 4 sprigs Thyme
- 200 grams Closed cup mushrooms
- 200 grams Chestnut mushrooms
- 800 ml Vegetable Stock
- 250 ml Creme Fraiche
- Chives (garnish)
- Oil (garnish)
- Melt butter in a large frying pan and add chopped onions, celery, thyme and garlic.
- Once the onions are soft and transparent add the chopped mushrooms and cook for 5-10 minutes until they begin to soften
- Add the 800 ml of vegetable stock and leave to simmer for 30 minutes
- Transfer to a food processor and blend until it’s smooth
- Return to heat and add the creme fraiche, stir it in until fully combined
- Serve in bowls with some chives for garnish and a few drops of olive oil.
The first thing to note is the mushrooms, I decided to use two different types. Closed Cup and chestnut, I felt this gives it a nice additional flavouring with the chestnut mushrooms. It is only a subtle flavour but I do think it’s worth it 🙂
I placed the butter into a large frying pan and once melted added the chopped onions, chopped celery, thyme and garlic until the onions were soft and transparent. I chopped the mushrooms and added these into the mixture and cooked for 5-10 minutes, until the mushrooms begin to soften.
Boil the vegetable stock and add this to pan, leave to simmer for a good 30 minutes. Allow this to cook for another 5 minutes whilst continuing to stir.
Transfer to a food processor to blitz all of the bits into a nice smooth cream of mushroom soup. If you like soup that has no bits in it then you could put it through a sieve. I didn’t do this as I do love a few bits in my soup. When ready to serve pour in the creme fraiche and mix in until it’s all combined.
I poured the soup into the bowls, added a bit of chives for decoration and a few drops of olive oil that has been infused with white truffle. This did add a nice extra flavour and would recommend it, as an alternative you could use more cream fraiche or olive oil infused with garlic.
To accompany the soup I sliced some bread, added some oil on each side with salt and pepper and grilled it….yummy!!
Give it a go and let me know what you think in the comments below
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