4.8 Trusted Shops 22.167 reviews

🍂 Autumn Deals 🍁 Up to 90% off – Shop now!

Free Shipping from 99,-

1,000,000+ satisfied customers preceded you

Celebrating our 10th anniversary this year

Free Shipping from 99,-

4.8 Trusted Shops 22.167 reviews

Customer service

Free Shipping from 99,-

Home Champignonroomsoep

Soup Vegetarian Comfort food Quick Wintry Classic

Mushroom cream soup is one of those dishes that always goes down well with everyone at the table. Creamy, full of flavour and without complicated steps. You need fresh mushrooms, an onion, some stock and a splash of cream, and the pan will do the rest. Ladle the soup into beautiful soup bowls and you'll have a moment to truly enjoy.

Recipe

Mushroom cream soup

A classic mushroom cream soup made with fresh mushrooms and a splash of cream. Comfort food at its best, perfect for a weeknight or a relaxed weekend.

Course	Starter
Kitchen	Dutch
Servings	4 people

Preparation time

Preparation time	10 min
Total	30 min

Equipment

Soup pot
Hand blender
Cutting board
Sharp knife
Wooden spoon
Ladle
Soup bowls

Ingredients

500 g fresh mushrooms
1 large onion
2 garlic cloves
30 g butter
2 tbsp flour
800 ml vegetable or chicken stock (warm)
150 ml heavy cream
Salt and freshly ground pepper to taste
Pinch of nutmeg
Fresh thyme for garnish
A splash of extra cream for garnish

How to make mushroom cream soup?

Clean the mushrooms with a damp cloth and slice them. Peel and finely chop the onion. Mince the garlic cloves.
Melt the butter over medium heat in a large soup pot. Sauté the onion and garlic for about 3 minutes until soft and translucent.
Add the mushrooms and cook until golden brown and they have released their juices. This takes about 6 to 8 minutes. Take your time—this is where the soup gets its deep flavour.
Sprinkle the flour over the mushrooms and stir well. Let the flour cook for a minute so the raw flour taste disappears.
Gradually pour in the warm vegetable or chicken stock while stirring. Bring the soup to a boil and let it simmer on low heat for 10 minutes.
Blend the soup with an immersion blender until smooth and creamy. Prefer some texture? Set aside a handful of the sliced mushrooms and add them back in after blending.
Stir in the heavy cream and season the soup with salt, pepper and, if you like, a pinch of nutmeg. Warm through briefly without boiling.
Divide the soup among bowls. Garnish with a little splash of cream, some fresh thyme leaves and a handful of sautéed mushroom slices. Serve immediately.

Cooking mode Prevents your screen from going to sleep

Serve the mushroom cream soup with a slice of crusty sourdough bread or a few croutons. Want to make the dish heartier? Toast a handful of pine nuts and sprinkle them over the soup. A bit of extra texture makes all the difference.

A good soup bowl keeps your soup warmer for longer and instantly makes serving more appealing. Choose bowls that are microwave-safe, handy if you make the soup ahead and reheat it later. That way you can enjoy it with peace of mind, without extra fuss.

Related recipes

Creamy tomato and bell pepper soup

A warm, creamy tomato and bell pepper soup that's easy to make and even easier to enjoy. Great for the whole family, including outdoors.

View post

Thom Kha Kai

Thom Kha Kai is a classic Thai coconut soup full of warm flavors: silky coconut milk, fragrant galangal, lemongrass and juicy chicken. A bowl of comfort you can put on the table in no time.

View post

Chinese tomato soup

This Chinese tomato soup is light, flavorful and exactly the comfort you sometimes need. With egg, tomatoes and a touch of sesame oil, you can have something special on the table within twenty minutes.

View post