Recipe: Creamy Mushroom Soup

Who doesn’t have a love for mushrooms, so divine and surprising in taste. Mushroom soup is especially good, and it’s especially good with a bit of chilli and a drop of lemon juice. Nothing better.

Come Mid Autumn, that longing for more warming dishes just arrives. One day you are eating cucumber salads and the next day it is rice pudding, risotto and soup. You look outside and the delicious yellow light of Autumn has arrived, bringing its long shadows with it and the rays of light that play amongst gaps and in between leaves. And all of a sudden your pantry fills with barley and beans and lentils. Ah yes, Summer is well gone, and Winter cometh. Here we are twixt and between.

And it is so good.  Let’s face it though, mushroom soup is never pretty in its brown-ness. So don’t forget to sex it up with lots of chopped parsley and sprinklings of black pepper.

Are you looking for Mushroom recipes? Try Henri Toulouse-Lautrec’s Slow Cooked Creamy Mushrooms, Mushroom, Spinach and Blue Cheese Salad, Mushrooms for Toast, and Adzuki Beans with Rice and Shiitake Mushrooms.

Or are you seeking some Soup dishes? Try White Bean Soup, Mung Bean Soup with Spinach and Cumin, and Cauliflower Walnut Cream Soup.

Why not browse all of our Mushroom recipes? And all of our Soup recipes. Or check out our easy Early Winter recipes.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006.  You can explore more of those recipes in our Retro Recipes series.

Creamy Mushroom Soup

Creamy Mushroom Soup

300g button mushrooms, sliced 1 onion, sliced 2 cups vegetable stock
1 potato, peeled and diced a little olive oil and dob of butter Maldon salt and freshly ground black pepper
2 Tblspn chervil or parsley leaves 1 Tblspn creme fraîche, optional

Heat the oil and butter in a large saucepan over medium heat and sauté onion for 5 minutes without browning. Add mushrooms and cook over increased heat for 2 minutes. Add stock, season and bring to the boil.

Add the diced potato and cook rapidly for 15 minutes, adding more stock if necessary to keep vegetables almost covered.

Blend to a puree, and, if desired, push through a fine sieve. Reheat until just boiling, adding extra liquid if necessary. Stir in creme fraîche if using, and parsley or chervil.


This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2005. It is cross posted on our sister site, A Life (Time) of Cooking. It appears here as part of the Retro Recipes series of recipes.

browse other Mushrooms recipes





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