Cream of Mushroom Soup

Was watching the Food Network on cable the other day and was inspired to make this..
I added the garden salad and garlic bread as an accompaniment .


• olive oil
• 500g mixed fresh mushrooms (white button, shitake, oyster), cleaned and sliced
• 2 cloves of garlic, peeled and sliced
• 1 red onion, peeled and chopped
• small piece of butter
• 1 litre chicken or vegetable stock
• 2 tbsp plain flour
• 1/2 cup of cream
• a handful of fresh flat-leaf parsley, roughly chopped
• salt and freshly ground black pepper


  1. Clean and cut the mushrooms into slices.
  2. Heat olive oil in large frying pan or casserole pot. Add in onions, garlic, and mushrooms. Cook until onions are soft.
  3. Blend in 2 tbsp. flour and stir.
  4. Add in the chicken (or vegetable) broth and heat until slightly thickened while stirring frequently.
  5. Use a hand blender or take the soup off the heat and let cool. Once cooled, place in a food blender and blend to desired consistency.
  6. Return to a pot and reheat.
  7. Add in cream and butter to soup. Season with salt and pepper. Heat to thicken while stirring frequently.
  8. Just before done, stir in chopped flat-leaf parsley. Serve and enjoy!

Serves 6


4 thoughts on “Cream of Mushroom Soup

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