Cream of Mushroom Soup

Soups are always tricky to photograph and mushroom soup, being the colour and consistency of weetabix-based gruel is particularly unphotogenic. So by way of a diversion, here is an ant’s-eye view of a random mushroom (or toadstool) which may (or may not) be delicious (or lethal).

Cream of Mushroom Soup

Preparation time: 10 minutes
Cooking time: 35 – 45 minutes
Skill level: Easy
Makes: Enough for four.


  • chestnut mushrooms – 1kg – roughly chopped
  • 1 large onion – finely chopped
  • butter – 50g
  • good quality vegetable stock – 1 litre
  • double cream – 150ml
  • full-fat milk – some or possibly none
  • s and p

Heat the butter in a large heavy-bottomed saucepan.

When the butter is foaming, add the onions and cook for a few minutes until softened but not coloured.

Next add the mushrooms, stir and cook for another few minutes until beginning to soften.

Add the stock, bring to the boil, cover with a lid and  simmer gently for 20 minutes.

Liquidise until smooth, add the cream and season to taste.

If you like a thinner soup, add some milk until you have reached your desired consistency.

Sieve or pour into a flask for a great lunchtime alternative to your usual Pret sandwich.

Verdict: rich, ‘meaty’, creamy and unlike most/all commercially produced soups, actually tastes of mushrooms.

Drink: It’s a drink in itself.

Entertainment: We are currently working our way through the first season of ’30 Rock’. Alec Baldwin is actually funny.

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