Mushroom soup recipe is a really easy and simple soup recipe to make and can be on the table in under an hour. This deliciously good mushroom soup, made with double cream, garlic, butter and shallots makes a wonderfully heartwarming light meal. Simply serve with a warm crusty cob loaf or baguette slathered in butter and enjoy.
This recipe serves 2 people and will take around 35 minutes to prepare and cook. This recipe uses double cream, if you wish to opt for the healthier option we’d recommend swapping the cream for yogurt instead. It may taste sweeter, but it’ll be less calories if you’re calorie counting.
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Watch how to make Mushroom soup
- 50g butter
- 2 shallots, finely chopped
- 2 garlic cloves, peeled and chopped
- 400g mushrooms, wiped and roughly chopped
- 600ml vegetable stock
- Salt and freshly ground black pepper
- 100ml double cream
- Freshly chopped parsley and finely chopped mushroom, to garnish
Heat the butter in a large pan and fry the shallots and garlic for 5 mins until softened but not brown. Add the mushrooms and fry gently for 5 mins, stirring occasionally.
Pour in the stock and season with salt and freshly-ground black pepper. Simmer for 10 mins until the mushrooms are very tender.
Remove from the heat and leave to cool for 5 mins, then puree the soup with a stick blender or transfer to a food processor and process until smooth.
Stir the cream into the pureed soup and heat through gently for 2-3 mins. Adjust the seasoning to taste and serve in warmed bowls garnished with parsley and chopped mushroom.
Top tip for making Mushroom soup
For an extra earthy flavour, soak a handful of dried mixed mushrooms in boiling water for 30 mins then add the mushrooms and soaking liquid to the stock.
If you’ve made plenty of mushroom soup to go around or you’re super organised and making ahead, you’ll be happy to know that you can freeze mushroom soup. It’s very easy. All you need to do is make sure your mushroom soup has completely cooled and then pop into an airtight container or bag and freeze. Make sure you leave off any toppings or garnishes as they won’t freeze very well and these can be added when your soup is re-heated. Leave in the fridge overnight to defrost and reheat thoroughly until piping hot before serving.
If you’re a big mushroom fan, you could try making this recipe with different types of mushrooms. How about adding chestnut mushrooms to the mix, portobello or even shiitake mushrooms. To make sure you prep them according to packet instruction and use the right amount of 400g for this recipe.
Cream of mushroom soup uses cream whereas golden mushroom soup doesn’t use any cream and has tomato puree and wine instead to give it a richer, French flavour. Our mushroom soup recipe is a classic cream based recipe which uses double cream and plenty of garlic.