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Traditional Cream of Mushroom Soup


Mushrooms are an acquired taste and thankfully I have developed that over the years. Previously, I have made a creamy, spicy mushroom soup. This time I made it without spices. However, I did use a lot of herbs and garlic in the soup. This creates a lot of depth to the flavour.

In addition, adding the mushrooms and a few spinach leaves gives it a wild look. This soup was absolutely delicious and would recommend it to any mushroom fan.

Health Benefits

-Mushrooms have Vitamin D which is good for the bones.

-Mushrooms also contain Vitamin B which gives energy.

Prep: 10 mins
Cooking time: 1 hour
Serves: 3 people

-Chestnut Mushrooms

-Handful of spinach leaves

- 1 vegetable stock cube

-100ml Whipping Cream/Milk


-Chopped Garlic

-1 tsp Parsley

-1 tsp Chives

-1 tsp Coriander

-1 tsp Tarragon

  1. Chop the mushrooms

  2. Fry in butter and garlic until sautéed

  3. Put the mushrooms into a blender (leave some of the mushrooms as they will go in the pot later)

  4. Blend until you have a paste.

  5. Scoop contents in a pot.

  6. Add 100ml of cream and 1 vegetable stock.

  7. Add parsley, chives, tarragon and coriander leaves.

  8. Add the fried mushrooms.

  9. Add spinach leaves and stir until wilted.

  10. Serve in a bowl


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