Go Back
+ servings

Mushrooms Soup

Creamy mushrooms soup
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Servings: 2 people


  • Saucepan
  • Blender


  • 2 tbsp Oil Olive oil, Canola, Vegetable
  • 1 Brown onion Chopped
  • 2 Garlic cloves Chopped
  • 500 g Mushrooms Sliced
  • 800ml Vegetable stock or chicken stock
  • 1/4 tsp Salt
  • 1/8 tsp Black pepper
  • 200 ml Cream Thickened cream, Cooking cream


  • 5 slices Bread
  • Oil Olive oil, Canola oil, Vegetable oil
  • to taste Salt and pepper


Mushroom soup

  • In a medium-size saucepan add oil and place on medium heat. Add onion, garlic and saute for 2 minutes until soft, Then add the mushrooms and saute well.
    The mushrooms will release water at this point. The goal here is not to brown the mushrooms but rather to sweat the mushrooms.
  • Once the mushrooms are soft and cooked, add the stock, salt, pepper and leave it on a medium fire for about 15-20 minutes
  • Finally, add the cream and keep it on a low fire for about 5 minutes
  • Take the soup off the heat, add the soup into a blender and blend until smooth
  • Pour the blended soup back into the pot and simmer on a low fire until hot.
    At this point, if the consistency of the soup is too thick, then add a bit of stock or water to loosen it up.


  • Preheat oven to 180C
  • Cut bread into small cubes, place all the bread cubes in a medium-sized bowl
  • Add salt, pepper and oil and coat well
  • Layer the bread cubes on a flat tray and bake in the oven for 10 mins
  • Take off the oven cool down
  • Top it on top of the soup, just before servoing


Did you make this recipe?

I love hearing how you went with my recipes! Tag me on Instagram at @food_voyageur.
Share on facebook
Share on twitter
Share on pinterest
Share on email
Share on whatsapp