This creamy mushroom soup is a simple, comforting dish that is perfect for everyday cooking. While chicken stock adds a savory base, you can easily substitute it with vegetable stock if you prefer a lighter or vegetarian version. Both options work well.
The herbs in this soup are simple but important. In my opinion, dried parsley works best here. It blends smoothly into the soup and gives a balanced flavor. I have tried using fresh parsley, but I didn’t enjoy it as much—it felt too strong and slightly out of place in this particular recipe. That’s why I recommend sticking with dried parsley for the best result.
Before serving, taste and adjust the seasoning, as small changes in salt and pepper can really improve the final flavor.
For serving, this soup pairs perfectly with crispy croutons. They add a nice contrast to the smooth texture and make the dish feel more complete. Can also use toasted bread.
Storing and reheating
Storing: store in the refrigerator for up to 3 days in an airtight container.
Reheating: When reheating, do so gently over low heat and stir occasionally 10-15min. It’s a good idea to add a small amount of water or stock while reheating to bring the soup back to the right consistency, as it tends to thicken when chilled. Once warmed through, taste and adjust the seasoning if needed before serving.
Creamy Mushroom Soup
Ingredients
- 250 g champignon mushrooms
- 1 medium potato (about 120–150 g)
- 1 onion (about 100–120 g)
- 2 garlic cloves (about 6–8 g)
- 600 ml chicken stock
- 250 ml cream (10%)
- 50 ml white wine
- 1 tbsp flour (about 8–10 g)
- 1–1.5 tsp salt (about 6–9 g)
- 1 tsp black pepper (about 2 g)
- 1 tsp dried thyme (about 1 g)
- 1.5 tbsp olive oil (about 20 ml / 18 g)
- 0.5 tsp dried parsley (about 0.5 g)
Instructions
- Clean and chop the mushrooms into small pieces.
- Finely chop the onion. Peel the potato and cut it into small, evenly sized cubes.
- Heat a pot over medium heat, add the olive oil, then add the chopped onion. Cook until it becomes soft and lightly golden.
- Add the crushed garlic and cook for about 1 minute.
- Add the mushrooms and cook until their released liquid evaporates.
- Pour in the white wine and cook for another minute. Then add thyme, salt, and black pepper, and cook for 1 more minute.
- Sprinkle in the flour and mix well to combine.
- Pour in the chicken stock, add the potatoes, reduce the heat to medium-low, and let it simmer for about 15 minutes, or until the potatoes are tender.
- Remove the pot from the heat and blend the soup until smooth using a hand blender.
- Return the soup to very low heat, add the cream and dried parsley, and stir well. Taste and adjust the salt and black pepper if needed. Cook for an additional 2–3 minutes, then serve and enjoy.
Nutrition table of mushroom soup
| Nutrition Facts | |
| Amount per serving | 100 g |
| Calories | 54 Kcal |
| Energy value | 225 kJ |
| Fat | 3.1g |
| Saturated Fat | 1.8g |
| Carbs | 4.7g |
| Sugar | 1.6g |
| Protein | 1.7g |
| Salt | 0.5g |