Soups/ Starters

Cream of mushroom soup recipe

Cream of mushroom soup recipe, comforting, delicious, one of those soups you can’t have enough of.

 

Cream of mushroom soup recipe

Cream of mushroom soup recipe

If you like soups, you will definitely love this cream of mushroom soup. It has a lovely smooth texture and an earthy nutty flavour; l love eating it with freshly-baked bread. And it has to be super hot, l really don’t like having my food warm, it doesn’t taste as nice. Although, when you have a baby, you are lucky enough if you get a chance to eat at all, never mind having hot food.

As a child l used to go to the forest with my grandmother to pick up fresh mushrooms and those had the best taste in the world. Not a single pence spent,  yet we had the most delicious meal we could have asked for. I do miss the countryside, the simple, yet beautiful life and the healthy food. No trace of junk, just super healthy and tasty too. The real taste.

Cream of mushroom soup recipe

Cream of mushroom soup recipe

I used chestnut and portobello mushrooms for this soup, but you can choose any other variety if you like. The chicken stock really worked wonders, enhancing the sweet taste of the creamy soup, but feel free to use vegetable one if you’d rather have a vegetarian meal. A gorgeous, soothing soup to have after a long tiring day, what a treat!

With winter coming and cold days ahead, soups will be, once again, the favourite. And there is little surprise why, they are so soothing, and a great natural remedy for cold and flu. Another soup that I always make in winter time is the chicken soup with garlic and sour cream, it’s the best thing you can have when you feel poorly. So, get a hot bowl of soup, turn on the tv and relax, you so deserve it!

 

Cream of mushroom soup

Cream of mushroom soup

5 from 1 vote
Cream of mushroom soup recipe
Print
Cream of mushroom soup recipe
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

Cream of mushroom soup recipe with a smooth texture and nutty flavour, this soup is comforting, tasty and super easy to whip up.

Course: Soup
Cuisine: International
Servings: 2 people
Calories: 393 kcal
Author: Daniela Anderson
Ingredients
  • 250 g chestnut mushrooms (1/2 lb)
  • 150 g Portobello mushrooms (5 oz)
  • 1 onion
  • 3 garlic cloves
  • 100 ml double cream (3 oz)
  • 2 cups of good-quality chicken stock
  • 1/2 tsp fine sea salt
  • 1 tbsp vegetable oil
  • 1 tsp plain flour
Instructions
  1. Chop the onion and garlic cloves finely.
  2. Add the vegetable oil to a pan and gently fry the onion and garlic on a medium heat until soft.
  3. Chop the mushrooms and add them to the pan as well.
  4. Stir with a wooden spoon, then let the mushrooms cook for about 5 minutes until the water released by the mushrooms evaporated.
  5. Pour in the chicken stock and cook for a further 15 minutes.
  6. Add half of the double cream, the flour and season with salt.
  7. Stir well. The liquid will thicken slightly now.
  8. Remove from the heat and use a hand blender to blend the soup to a smooth texture.
  9. Add the rest of the double cream and let it simmer on a low heat for a few minutes, taking care as the soup will now bubble.
  10. Remove from the heat and serve hot.
Nutrition Facts
Cream of mushroom soup recipe
Amount Per Serving
Calories 393 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 17g 85%
Cholesterol 75mg 25%
Sodium 960mg 40%
Potassium 1220mg 35%
Total Carbohydrates 25g 8%
Dietary Fiber 2g 8%
Sugars 10g
Protein 12g 24%
Vitamin A 14.7%
Vitamin C 7.2%
Calcium 8.3%
Iron 7.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

5 from 1 vote
Cream of mushroom soup recipe
Print
Cream of mushroom soup recipe
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

Cream of mushroom soup recipe with a smooth texture and nutty flavour, this soup is comforting, tasty and super easy to whip up.

Course: Soup
Cuisine: International
Servings: 2 people
Calories: 393 kcal
Author: Daniela Anderson
Ingredients
  • 250 g chestnut mushrooms (1/2 lb)
  • 150 g Portobello mushrooms (5 oz)
  • 1 onion
  • 3 garlic cloves
  • 100 ml double cream (3 oz)
  • 2 cups of good-quality chicken stock
  • 1/2 tsp fine sea salt
  • 1 tbsp vegetable oil
  • 1 tsp plain flour
Instructions
  1. Chop the onion and garlic cloves finely.
  2. Add the vegetable oil to a pan and gently fry the onion and garlic on a medium heat until soft.
  3. Chop the mushrooms and add them to the pan as well.
  4. Stir with a wooden spoon, then let the mushrooms cook for about 5 minutes until the water released by the mushrooms evaporated.
  5. Pour in the chicken stock and cook for a further 15 minutes.
  6. Add half of the double cream, the flour and season with salt.
  7. Stir well. The liquid will thicken slightly now.
  8. Remove from the heat and use a hand blender to blend the soup to a smooth texture.
  9. Add the rest of the double cream and let it simmer on a low heat for a few minutes, taking care as the soup will now bubble.
  10. Remove from the heat and serve hot.
Nutrition Facts
Cream of mushroom soup recipe
Amount Per Serving
Calories 393 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 17g 85%
Cholesterol 75mg 25%
Sodium 960mg 40%
Potassium 1220mg 35%
Total Carbohydrates 25g 8%
Dietary Fiber 2g 8%
Sugars 10g
Protein 12g 24%
Vitamin A 14.7%
Vitamin C 7.2%
Calcium 8.3%
Iron 7.5%
* Percent Daily Values are based on a 2000 calorie diet.

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