Mushroom soup

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Prep time:

Cook time:

Serves: 4

By alexpolismum



  • 1l vegetable stock (or chicken stock)

  • 1 large onion chopped

  • 2 cloves garlic chopped

  • 100g margarine

  • 4 tbsp plain flour

  • 100ml cream

  • 500g mushrooms chopped


  1. Fry onions and garlic in the margarine until the onion is translucent (just a few minutes).
  2. Add the mushrooms and cook for 4 minutes.
  3. Add the flour and stir really well. Don't worry if it forms little lumps, they soon come out in the soup.
  4. Add the chicken stock and simmer for 15 minutes. At this point I usually put it through the blender before stirring in the cream and reheating.

Handy Hint

This is great served with a strong-tasting cheese.
If you make the soup in advance, it's best not to add the cream until you're ready to eat, so just reheat then stir in the cream.

Additional Information

  • Can Freeze

  • Make Ahead

  • Soup

  • mushroom

  • Starter

  • Vegetarian

  • Nut Free

  • Egg Free

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