Dinner/ Lunch/ Quick & Easy/ Soups & Stews/ Starters/ Vegan/ Vegetarian

Mushroom Soup

1 February 2021

This used to be my favourite soup growing up, even though it was out of a can. Nowadays I stay away from most prefab foods, it’s just so much tastier and easier to make yourself. Within the amount of time it would take to walk up and down to the supermarket to get a can of mushroom soup you could make it yourself. Ok, ok, you need the ingredients to make the soup, but apart from mushrooms and sour cream the rest are pretty much always stocked up in my mini-pantry: butter, olive oil, flour, stock cube, garlic, onion, and thyme.

Mushroom Soup

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Dinner, lunch, starter
By Saffron Serves: 2-3
Prep Time: 15 min Cooking Time: 20 min Total Time: 35 min


  • 250 grams mushrooms, sliced (I used chestnut)
  • 200 g mixed wild mushrooms mix, torn (for garnishing)
  • 1 tbsp butter or olive oil
  • 1 tbsp flour
  • 1 shallot, finely chopped
  • 3-4 garlic cloves, thinly sliced, divided
  • sprig of thyme
  • 500 ml milk (optional, see notes)
  • 500 ml water
  • 1 stock cube (beef, chicken or vegetarian, see notes)
  • 2-3 tbsp sour cream
  • Small bunch parsley for garnishing, finely chopped or torn
  • Pepper & Salt for seasoning



In a frying pan add a knob of butter or olive oil and sauté the chestnut mushrooms until browning, ± 5 minutes. Don't move the mushrooms around too much, otherwise they'll lose too much moisture, let the mushrooms caramelize and sear in the moisture as much as possible. When done, remove from pan and set aside.


In a large sauce pan heat a knob of butter or olive oil, when butter is melted and starting to foam add in the onions, sauté for 1 minute until slightly translucent and fragrant.


Add in the thyme and half of the garlic, sauté for 1 minute until slightly translucent and fragrant.


Add in the flour and mix well. Cook on low to medium heat for ± 5 minutes, while you keep on stirring making sure it doesn't burn. When it turns a slightly darker yellow and smells a bit nutty it's done. (This is necessary so the flour gets cooked through well and doesn't leave a floury taste).


Slowly add the broth while you keep on stirring, making sure there are no flour lumps left in the mixture. Then add the milk, and mix well.


Add in the sautéed mushrooms (with the resting juices) and let simmer while you fry off the other mushroom mix.


In the same frying pan as the chestnut mushrooms melt some butter or some olive oil.


Add in the torn mixed mushrooms, sauté on medium heat, turning occasionally giving the mushrooms time to crisp and caramelize. ± 5 minutes.


After about 2 minutes add the rest of the garlic, and mix through.


Just before serving mix the parsley through the mushrooms and give it a good toss.


Taste and season the soup to your liking.


Serve the soup with the mixed mushrooms on top, a dollop of sour cream, freshly crushed black pepper and some fresh crunchy bread.


  • The roux will already give the soup a creamy texture and taste, so you can also leave this out, just replace it with the same amount of broth.
  • I really like to use beef stock for this, it gives a deeper more earthy flavour, but chicken or vegetable work fine as well.

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