www.marissa.co Cream of Mushroom Soup Blog Recipe

Cream of Mushroom Soup Recipe

Soup as a starter or as a light lunch is one of my favourite meals. I love how warm and filling a bowl of soup can be and coupled with a wedge of bread, it makes for a hearty and satisfying meal.

In winter I love serving an espresso cup of soup with a cheese straw on the top as a little hot, welcoming canapé to friends and family.

I have been on a quest to find the tastiest combination for a mushroom soup for a very long time. I am always snapping ingredients lists off random pots of things and then concocting in the kitchen, the fruits are fed to my family who are the best judges. They and I think this is by far the tastiest mushroom soup I have made.

With Autumn on its way I thought this could be a wonderful quick and easy recipe to have up your sleeve, be it for a make when you need something to feed the family in shifts (those with teenagers will know what I am talking about), as a friends light lunch or as a dinner party starter, it is that flexible.

Cream of Mushroom Soup Recipe
Preparation time
Cooking time
Total time
A quick and delicious versatile recipe that can be made during the week for a family dinner, added to espresso cups for a canapé or served with crusty bread as a main course.
Recipe type: Main Course,
Cuisine: American
Servings: 4-8
  • ¼ cup (62.5 ml) butter
  • 1 onion, finely diced
  • 1 clove garlic, finely diced
  • 2 leeks, finely chopped
  • 1 teaspoon dried thyme
  • 500g chestnut or any mixed mushrooms (Buttons, Oysters, Portobello and Chanterelle mushrooms)
  • 2 cup (500ml) chicken or vegetable stock
  • 1 cup (250ml) double cream
  • 2 tablespoons soya sauce
  • 1 tablespoon sherry or champagne wine vinegar
  • ¼ cup (62.5ml)Parmesan cheese, grated
  • coarse salt and freshly ground black pepper to taste
  1. Melt the butter in a large pot.
  2. Add the chopped onion, leeks and garlic (if using) sweat until the onions and leeks become translucent this will take about 5 minutes.
  3. Add the thyme and stir for a few seconds to release the aroma of the herb.
  4. Stir in the mushrooms and coat them with the butter, onions and leeks, cook until the mushrooms start to release a little of their water content. This only takes a couple of minutes.
  5. Add the vegetable or chicken stock and cream, bring the mixture to a slow simmer, cook for 10-15 minutes.
  6. Stir occasionally to prevent the soup from burning.
  7. Add the soya sauce and vinegar and stir well.
  8. At this point you can serve the soup chunky or as I prefer it, blended with a stick blender, until the soup is smooth.
  9. Add salt and pepper to taste and serve with a grating of aged parmesan cheese and a wedge of bread.
Vegan Friendly Version:
Three small tweaks can turn this soup into a vegan friendly meal.
Adding coconut or almond milk, instead of cream
Using vegan vegetable stock
Grated vegan cheese instead of parmesan

The servings are for 4 as a large main course, 8 if serving as a smaller starter and10-12 as a canape in an espresso cup.
I like to serve the soup in espresso cups as a little canapé in winter, with a cheese straw on the side.
It is also a great party idea for standing guests, if served in mugs.
If you are looking for a quick and easy dinner or a starter this Cream of Mushroom Soup is the recipe for you to try.

When you make it please send me a photo or write a comment, I would love to know if you enjoyed it as much as my family did.

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