Creamy mushroom soup
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Time to make:
55 mins, prep 25 mins, cook 25-30 mins
$4.09 per serve
(at time of publication)
Full ingredients list:
- cooking oil spray
- 400g button mushrooms, thinly sliced
- 200g Swiss brown mushrooms, thinly sliced
- 1 brown onion, thinly sliced
- 2 cloves garlic, crushed
- 1 tablespoon fresh thyme leaves
- 1/4 cup plain flour
- 4 cups reduced-salt vegie stock
- 1/2 cup light thickened cream
- toasted Turkish bread, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Spray a large saucepan with oil and cook mushrooms over high heat, stirring, for 5 minutes, or until softened. Remove and set aside.
Step 2 Spray the pan with more oil and cook onion, garlic and half the thyme over medium-high heat, stirring, for 5 minutes. Add flour and stir to coat. Add stock and mushrooms. Bring to the boil. Reduce heat to low and simmer for 10–15 minutes, until soup has reduced slightly.
Step 3 Blend soup with a stick blender until smooth. Stir in 1/3 cup cream. Gently simmer for a few minutes. Divide soup among bowls, swirl through remaining cream and sprinkle with remaining thyme. Serve with toast.
Use any mixture of mushrooms. Try flat mushrooms or use more Swiss browns for a stronger, earthier flavour.
Stock-based recipes, like soup, are often high in sodium. We’ve used reduced-salt stock and lowered the sodium, but you can further lower sodium levels by using homemade stock. See Ask the experts: Low-sodium stock for a low-salt recipe.
About this recipe
First published: July 2010