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Creamy Mushroom Soup

mushroom soup

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This soup is mega easy but absolutely delicious.  You will never eat mushroom soup from a tin again once you’ve tried this.  AND it goes very well with a french stick, a little too well!

Ready In

1 hour


25g Butter

1 Onion

1 Garlic Clove

400g Mushrooms (I used Chesnut)

850mls Vegetable Stock

200ml tub crème Fraiche


Melt the butter in a saucepan, then on a low/medium heat cook the onion and garlic for about 5 minutes.  Add the mushrooms and cook for another 5 minutes or until they start to soften.  Pour over the stock, bringing to the boil, then simmer for 20 minutes.  Stir in the crème fraiche and simmer for a few minutes more.  Then blitz the soup in a blender or with a hand held blender and hey presto – it’s done!

I enjoy this soup best with a warm crusty white baguette but it’s pretty filling so you might not need one.



About Dani Lee

About Dani Lee

Dani enjoys turning her hand to writing when she gets a chance. Dani works full time and has 2 children, Sophie, 7 and Harry, 15 months and if anyone knows what it is to be a working parent, she does!

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