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Mushroom soup in a pot with cream drizzled on top of it.

Cream of Mushroom Soup

A clever blend of chestnut mushrooms and earthy dried mushrooms gives this soup a complex and delicious flavour. A small dash of cream adds a silky smooth texture that will delight and satisfy the pickiest of mushroom soup lovers.
5 from 5 votes
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Course: Main
Cuisine: European
Keyword: mushroom soup, cream of mushroom soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 215kcal


  • 15g/1/2cup dried porcini mushrooms
  • 250ml/1cup boiling water
  • 1 tbsp olive oil
  • 3 shallots, chopped or 1 onion
  • 1 tbsp flour, heaped
  • 500g/6cups crimini mushrooms or mushrooms of your choice
  • 1.5litres/6cups vegetable or chicken stock
  • 4-6 sprigs fresh thyme, leaves only or ½ tsp dried thyme
  • 125ml/1/2cup double cream/heavy cream
  • salt to taste


  • Soak dried porcini mushrooms in a cup of boiling water for 10 minutes. Drain and reserve the water porcini mushrooms were soaking in for later use. Filter the water through a fine sieve to catch the debris.
  • In a large saucepan cook chopped shallots in 1 tbsp of olive oil over low heat for 5 minutes. Add flour and mix well, then add fresh thyme leaves, chopped fresh mushrooms and reconstituted porcini mushrooms with a pinch of salt. Cook while stirring for 10 minutes, then add the stock and ½ cup of the reserved water from porcini mushrooms. Bring to a boil and cook for 10 more minutes, then stir in cream.
  • Process in a food processor or a blender in batches when the soup is slightly cooled. Then return to the pot and reheat it, taste and add salt if needed.


Calories: 215kcal | Carbohydrates: 15g | Protein: 8g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 1315mg | Potassium: 879mg | Fiber: 3g | Sugar: 4g | Vitamin A: 485IU | Vitamin C: 31mg | Calcium: 56mg | Iron: 2mg